Summary

Ingredients

• 1 kg pork rind, raw
• 1 kg pork, lean
• 500 g bacon (back bacon), reen
• 40 g curin salt
• 8 pepper, white, ground
• 1 clove (s), ground
• 1 cardamom, ground
• Caraway seeds, chopped
• marjoram
• 1 tablespoon pistachios, chopped
• 1 tablespoon mustard seeds
• 1 leaf bay leaf

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Instructions

1. This sometimes requires large intestines or a pig`s bladder.
2. Cook the rinds in salted water with bay leaves and peppercorns.
3. Cut the meat, the back bacon and the cooled rind into small cubes. Mix with the spices, taste every now and then. Pepper can be used, including marjoram, mustard seeds as desired. Make the mixture smooth with a little cooking stock. Now fill the well-seasoned mass into intestines with a large dia or into a pork bladder.
4. Those who have the option of smoking prefer the filled pork bladder. Regardless of whether it`s pork bladder or artificial intestine, simmer at 85 ° C for a good 2 hours. Not higher, at> 85 ° C the gelation could fail!
5. When the sausages are cold, remove them to cool and let them dry a little. Then you can easily divide them into 200-300 g pieces and freeze them in the frozen food. Place the pork bladder between two clean boards, weigh them down, and let them press for several days in a cold room, better in the refrigerator.
6. Then smoke cold several times, 5 - 6 smoking courses are enough.
7. If you like it hearty, you can add a ladle of pork blood. Then it becomes black rind.
8. If you want something more delicate, carefully put in pieces of tongue when filling, or generously cut cubes of pork schnitzel as a filler.
9. Curing salt is not absolutely necessary, but the appearance of the meat becomes more delicate.