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)
White Sausage in Ring
White Sausage in Ring

Instructions

  1. 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).
  2. Coarsely grind the remaining meat with all the ingredients, freeze and then finely chop it with the bacon.
  3. 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.
  4. I deliberately left out the parsley because the sausage will last longer without parsley.

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