Summary

Ingredients

• 0.5 kg ½ pork (shoulder)
• 0.5 kg ½ pork belly without rind
• 18 g salt
• 3 g pepper, white
• 2 g coriander
• 2 g nutme
• 1 clove garlic
• 100 ml sparkling mineral water
• possibly curing salt

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Instructions

1. Attention! the amount of spices is based on 1 kg of sausage meat!
2. Cut and season the meat. Grind with the 3.5 mm disc and knead for a long time (carbonated soda gives a better binding and replaces eggs).
3. Fill the sausages into 28-32 caliber casings. The sausage meat can also be filled in cans - these are then cooked for 2 hours.
4. Dried sausages are made with curing salt. Let it redden for 1 day and smoke it once. After 5 - 6 days they are good.