Summary

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)

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Instructions

1. 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].
2. 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.
3. The shelf life of this onion sausage is about 2 - 3 days in the refrigerator. Freezing would be an ingenious option.
4. One tip:
5. 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.
6. Another tip:
7. If you make the sausage with table salt, you can defrost it later without hesitation and make meatballs out of it.