This isn’t some kind of official recipe, it’s just how I do it. I’m german so I use metric measures, not imperial. Work clean and wash your hands and tools frequently! This recipe contains no Ice (and thus: no Water) and no preservatives. It‘s just pure meat, spices, dedication and lots of love.
Warning: Don’t do this when your wife’s at home, so she won’t instantly kick your ass for making such an unbelievable mess in the kitchen… 🙂
For these I use: 60% Pork belly / 40% pork meat, rather fatless
Ingredients for 1 kg of Meat (adjust to your quantity):
- 18g Salt
- 3g black Pepper, ground
- 2g dried Majoram
- 1g dried Cilantro
- 1.5g Garlic powder
- 1g Nutmeg, ground
- 1.5g Sugar
- 4g perfectly usual Baking Soda
- Pork sausage casing, Size 28/30
- 1 Egg – I don’t think you need it because of the baking soda, but you can use it instead.
- 100 ml of dark, heavy Beer. You might totally need THAT…
- …OR 100ml of Milk, which makes it more tender and fluffy
- Chop the meat into 1 inch / 3 cm cubes.
- Mix all the spices except the baking soda in a bowl and add to the meat cubes. Mix well.
- Grind the meat in a meat grinder (3 mm breaker plate).
- Meanwhile, place the sausage casings in lukewarm water and let soak for about ½ an hour.
- Put the ground meat and baking soda into a food processor with a dough hook (add the optional Ingredients here) and mix for some minutes until the meat becomes an even mass – not too even! This is MEANT to be a coarse filling! (”A so a grobe Bratwurscht” as we say in Bavaria…)
- Refrigerate again.
- Meanwhile, reconfigure your meat grinder for sausage making.
- Coat your finger in vegetable oil to make it easier to flip the open end of the sausage casing onto the nozzle of the sausage filler. Slide as much of the casing on the filler tube as you can without breaking it and keep it wet. Cut it off and tie a knot at the end.
- Slowly and gently fill your sausage casing with the filling evenly. Try not to fill it too tight, if you fill it to 75% of it’s capacity thats absolutely perfect.
- When you reach the end of the casing, pull it from the nozzle and tie a knot. Recharge your nozzle with casing and do it all over again until the meat is used up.
- I then use to twist the sausages to about 12 – 15 cm in length and they’re done, but you can also roll it up to a spiral and leave it as one long Monster-sausage as well.
These sausages keep a few days in the Fridge in raw form, or you can also freeze them for longer storage life. Another possibility is to scald them in water at 75°C for about 25 minutes which increases shelf life without refrigeration, but I really like them better raw and fresh from the Grill… 🙂
I hope this helps a little. Please let me know!