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Categories:
pork butt veal shoulder pork coarse salt sugar ground black pepper ground mace ground caraway ground ginger milk casing
Viewed: 63 - Published at: a year agoIngredients
- 1 1/2 lbs pork butt (cut into 1-inch chunks)
- 1 lb veal shoulder (cut into 1-inch chunks)
- 1/2 lb pork fat (cut into 1-inch chunks)
- 1 tablespoon coarse salt
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 teaspoon ground mace
- 1 teaspoon ground caraway
- 1/2 teaspoon ground ginger
- 1/2 cup milk
- 1 medium hog casing
Method
- Freeze pork, veal, and fat until slightly frozen -- about 1 hour.
- Grind meats using the 1/8" plate. Add seasonings and milk. Mix thoroughly by hand, kneading and squeezing mixture to distribute ingredients evenly, or use the paddle attachment on your stand mixer, pausing occasionally to clear paddle.
- Fry a small patty, taste, and adjust seasonings if needed. Cover bowl with plastic wrap and refrigerate for a couple of hours.
- Meanwhile, prepare 1+ meter of hog casings according to directions on the package. Tip: After thoroughly rinsing the inside of the casing with water, slip one end over the sausage stuffing horn and run a little bit of water into the casing through the horn, then you can easily slip the entire casing onto the horn.
