Summary

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

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Instructions

1. Cut meat and fat a day in advance and chill well.
2. 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.
3. 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.
4. Before filling, mix everything again until it sticks.
5. It is filled in sterile casings cal. 65.
6. Brewing at 72 ° C for approx. 2 hours
7. A little hint:
8. If you put the whole set of mincing chops in the frost overnight, the meat will not smear when it is let through.