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Prep Time: 40 Minutes Cook Time: 10080 Minutes |
Ready In: 10120 Minutes Servings: 8 |
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This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time. Ingredients:
500 g pork, more lean than fatty |
1/2 ounce coarse salt |
1/16 ounce black pepper |
1/16 ounce liquid glucose (optional) |
1 pinch dried garlic |
1/4 teaspoon mustard seeds |
Directions:
1. Mix all the ingredients together well and grind finely through a meat grinder.
2. Knead the mixture for 5 minutes.
3. Stuff the mixture into natural skins, naturine skins or silk skins.
4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
5. Too much heat in the first 3 days can lead to fermentation.
6. Either smoke twice or eat as is.
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