Onion Sausage
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g pork belly, lean
- 300 g pork neck, loosened
- 23 g curin salt
- 3 g pepper, white, acc.
- 3 g paprika powder, noble sweet
- 50 g onion (s)
Print Recipe
Pin Recipe Instructions
- Cool the meat well, then let it through the mincer, Ø 4 mm disc. Let the peeled and quartered onions through. Now add the spices and mix everything carefully. Season again to taste and then fill tightly into the watered natural intestines [35-40mm Ø].
- You don`t necessarily need to use a sausage filler for this simple sausage. If the meat grinder has a spout for filling, it works with little practice and has less washing up.
- The shelf life of this onion sausage is about 2 - 3 days in the refrigerator. Freezing would be an ingenious option.
- One tip:
- If you are not a fan of raw onions, you are welcome to roast them in fat or use dried fried onions. Actually, I didn`t really want to get hold of this sausage, but the last sausage left some minced meat and we succeeded very well. Now I am an avowed eater of onion sausage.
- Another tip:
- If you make the sausage with table salt, you can defrost it later without hesitation and make meatballs out of it.
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