Jagdwurst Made Quickly
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g pork (le, shoulder), sheer
- 200 g beef, rouhly cut or suitable pork
- 400 g pork belly, leaner
- 100 g pork cheek, (meaty or richer sections le and shoulder
- 120 g water, ice cold
- 19 g curin salt, (nitrite curin salt)
- 2 g Mai, or liquid seasonin with arlic flavor
- 6 g cutter aids
- 1 ½ g black pepper
- 1 ½ g pepper, white
- 2 g paprika powder, sweet
- 2 g powdered suar
- 1 g nutme, round
- 0.8 g iner powder
- 1 g coriander
- 0.5 g ½ caraway powder
- 10 g mustard seeds, whole
Print Recipe
Pin Recipe Instructions
- Cut meat and fat a day in advance and chill well.
- Grind the beef and pork 3mm and knead with the salt, the seasoning (if without garlic, 2 cloves through the fine slice), the cutter and 2/3 water to a cohesive green sausage.
- Mix in the fat meat cut into pieces and the spices and mince everything 8mm. Then work in the remaining water and place in the refrigerator for 1 hour.
- Before filling, mix everything again until it sticks.
- It is filled in sterile casings cal. 65.
- Brewing at 72 ° C for approx. 2 hours
- A little hint:
- If you put the whole set of mincing chops in the frost overnight, the meat will not smear when it is let through.
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