Palatinate Sausages
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 400 g pork, lean
- 200 g pork cheeks (bacon cheeks)
- 250 g beef
- 150 g ice
- 22 g curin salt
- 3 g pepper, white
- 1 g paprika powder, noble sweet
- 3 g marjoram
- 3 g lemon peel, powdered (bakin lemon)
- 0.2 g arlic powder
- 3 g cutter aids, accordin to reulations
- intestine (string cal. 24/26)
Print Recipe
Pin Recipe Instructions
- Cut the meat into wolf-sized pieces and mix with the curing salt. Mince with the 5-8 disc and let it turn red for 1 day.
- Cure the beef as well as the pork. Mince with the 5-8 disc and let it turn red for 1 day. After this time, half of the ground beef is cut into fine sausage meat with the ice cream and cutter.
- Then the rest of the meat and all its ingredients are put into the cutter and cut to the size of a pea.
- Fill into strings cal. 24/26 - twist off to approx. 15 cm. Let it dry and smoke it warm until the color you want. Then brew for 30 minutes at 75 ° C and cool in water. They taste good heated and fried in water.
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