White Sausage in Ring
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g pork, lean
- 200 g beef (fat content up to max. 5%)
- 300 g pork cheek (back bacon is better because the color)
- 200 g ice
- 21 g salt (kitchen salt)
- 5 g mustard powder
- 3 g pepper
- 1 ½ g nutmeg
- 1 g coriander
- 0.5 g ½ iner
- 0.5 g ½ cardamom
- 3 g onion powder or 10 fresh onion
- 6 g cutter aid with phosphate! (accordin to reulations)
- intestine (cal. 40/44)
Print Recipe
Pin Recipe Instructions
- Cut the meat and bacon ice-cold into wolf-sized pieces. Grind and chop the bacon separately until the fat is completely homogeneous on the cutter bowl (temperature: approx. 15 ° C).
- Coarsely grind the remaining meat with all the ingredients, freeze and then finely chop it with the bacon.
- Fill cal. 40/44 into wreath casings - watch out for air pockets and pierce. Brew at 75 ° C for approx. 50 - 60 minutes and cool in cold water.
- I deliberately left out the parsley because the sausage will last longer without parsley.
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