Summary

Ingredients

• 4 kg pork (head meat), cooked
• 2 kg pork (belly with rind), cooked
• 2 kg pork (shoulder), boiled
• 1.6 kg pork rind
• 2.4 liters meat broth (in which the meat was cooked, corresponds to 25% the sausage mass)
• 36 g coriander
• 24 g nutme
• 276 g curin salt
• 60 g pepper
• 12 cloves garlic, finely chopped

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Instructions

1. Cut the cooked meat into strips or cubes, cutting lean meat large and fatty meat small.
2. Cook the pork rinds until soft and grind them through a 2 mm disc while still hot.
3. Now add the ground rinds and the spices to the measured hot meat stock. Mix well together. Mix the whole thing with the meat (it has to be still warm - otherwise pour the kettle broth over again) and fill into artificial intestines or pig stomachs, pork chops / caps, cans or glasses.
4. Boil the casings in hot water at 82 ° C - you calculate about 1 minute of cooking time per mm of thickness. Cans or glasses are boiled down for 2 hours.