Summary

Ingredients

• 1 kg pork belly with rind
• 2 liters meat broth, well seasoned
• 1 onion (s)
• 2 bay leaves
• 4 juniper berries
• 8 peppercorns
• 150 ml white wine vinegar
• 20 g salt
• 1 tablespoon, leveled pepper, ground
• 0.5 teaspoon ½ allspice grains, ground
• 1 tablespoon marjoram, rubbed
• 1 pinch clove powder
• 1 lemon zest
• 40 g aspic (aspic powder 200 Bloom)
• 1 casing (artificial casing caliber 90)

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Instructions

1. Heat the meat stock in a large saucepan, add onion, bay leaves, crushed juniper berries and peppercorns, and 100 ml of wine vinegar. Place the meat in the stock and simmer over a moderate heat for 90 minutes.
2. Remove the meat from the stock and let it cool down a little. Cut half of the pork belly into fine cubes and place in a bowl. Turn the rest through the middle disk of the meat grinder or finely chop it in the food processor and add to the meat cubes. Season to taste with the spices and a little wine vinegar.
3. Let the aspic powder swell with a little broth and stir into half a liter of hot cooking broth. Add the meat, mix everything well and fill the mass warm, but not hot, into the intestine and tie.
4. Put the sausage in the meat stock heated to 80 degrees and let it simmer for about 90 minutes. After cooking, first place the sausage in 60 degrees warm water, then pour in cold water and let the sausage cool down slowly. Finally, immerse it in cold water and weigh it down with a board and weights and let it cool down.