Summary

Ingredients

• 800 g pork cuts, max. 10% bacon
• 100 g beef
• 100 g bacon (back bacon)
• 20 g curin salt
• 1 ½ g nutmeg
• 2 g paprika powder, noble sweet
• 3 g cayenne pepper
• 3 g black pepper
• 2 g caraway powder
• 1 ½ g garlic powder
• 1 g ascorbic acid
• 4 g cutter aids

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Instructions

1. First, the meat and bacon are cut into small pieces, keeping the beef and bacon separate. Then the ingredients are weighed and mixed with the chopped meat.
2. The beef and half of the pork are minced twice with the 5 mm disc and then mixed with the rest of the pork and bacon. Then everything is minced with the 5 mm disc and kneaded cohesively with the addition of 50 to a maximum of 100 ml carbonated mineral water.
3. Pig intestines cal. 30/32 or 32/34 are filled.
4. After a day of drying and reddening, the sausages are smoked for 1 to 1.5 hours at 60 to 70 ° C and then scalded at 75 ° C. Brew for 1 minute per mm in diameter.
5. The sausages are cooled in cold water while they should be completely under water.