Summary

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)

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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.