Summary

Ingredients

• 600 g pork shoulder
• 400 g pork belly, fat without rind
• 20 g salt
• 4 g pepper, white round
• 1 g caraway seeds, round
• 2 dashes Maggi
• 100 g ice, (crushed ice or ice water)

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Instructions

1. Place shoulders and stomach in the freezer for 1 hour.
2. Then grind through the 3 mm disc.
3. Add salt, spices and crushed ice and mix everything well.
4. Fill the mass with the sausage filler in pork small intestine caliber 28/30 and twist off to the desired length.
5. They taste great grilled over charcoal or cooked in tomato sauce.