Basic recipe sausage
When making sausage it is necessary to use quality ingredients and spices full of taste. In addition, the meat and preferably the grinder must be really cold. It's best to put the meat in the fridge before grinding in order to have it around +-0°C. If the mince is warmer than 4 degrees, there is a risk of getting a dry and dull sausage. It is also important to keep in mind when making sausages to choose fatter cuts, for example loin or chuck. The mince should have at least 20% fat for the sausage to be juicy. Alternatively, use coarsely ground leaner cuts and add finer ground fatty cuts or lard and tallow.
Ingredients
Number of portions
Basic recipe
1 kg pork (20–24% fat)
20 g salt
4 g Santa Maria Creamy White Pepper
4 g Santa Maria Caraway
3 g Santa Maria Thyme
1 g Santa Maria Marjoram
100 ml cold water, if desired
Pork intestines, soaked
How to prepare
Day one
Start by grinding the meat, with 3-4 mm thickness, into a well-cooled bowl, mix in the salt and let the salt get the binding agents in the meat going.
Mix until you see that the mince begins to seal like a dough, then add the other ingredients. NB! Avoid temperatures above 4 ° C.
When the sausage paste is well mixed, cool it again before filling the sausage syringe with the paste.
Fill the casings evenly with paste and enough so it is possible to tie up nice looking sausages.
Then let the sausages rest in the fridge overnight and mature.
Day two
Bake the sausages with 80° steam to 65° inner temperature.
Let sausages cool.
Recipe categories
Food