Cottage Sausages

Last Updated on December 3, 2024

Homemade sausages made from pork neck, pork neck, pork loin, beef back meat, water and spices. The sausages are cooked by smoking or boiled in water.

Ingredients:

Range per 10 kg: 5 kg of pork neck 3 kg of pork cutlet 2 kg rear beef 1 l of water smoked pork intestines Spices per 1 kg of meat: 20 g of salting mix 10 g of smoked garlic 4 g

td>crushed cumin

2 g sweet ground pepper 1 g of ground pepper

Procedure:

1. Cut the fresh neck and the hard pork cutlet without skin into cubes with an edge of 1.5 cm
2. Place the cut meat in a container, first the lean meat, then the cut, add the salt mixture, grated garlic and half of the spices, mix thoroughly and put in the fridge for two days to rest
3. Mix the ground beef with the water, the rest of the spices and the finely ground pork cutlet into a well-binding joint
5. Put the cubes of neck and hard cutlet into the joint and mix well
6. Press into the pork intestines, twist, skewer or pinch the sausages into pieces weighing 300 g 7. Put the sausages on sticks and place in a pre-heated smoker, where the product is smoked at a temperature of around 60-70 °C for about 40-60 minutes.

Recommendation:

The sausages can only be coloured in the smoker and then cooked in water at 72-75 °C for about 20-30 minutes.