 |         |  |
 | ||
| | |
| ||
2kg boned beef, cut into 50mm cubes
1kg boned pork, cut into 50mm cubes
25-30ml salt
20ml freshly ground coriander
25ml freshly ground black pepper
2 ml grated nutmeg
1 ml ground cloves
90-100g casings
300g pork speck
125ml vinegar
Spread out the meat, sprinkle the spices over and mince all together (a mincer plate with 9mm holes is ideal!), except vinegar and speck. Add the vinegar and speck, mix (lightly as overmixing/kneading will toughen the sausage) stuff casings (pork casings are best but mutton casings can be used if you want a thinner sausage).
Get your own Free Home Page