Cabanossi - German

German Cabanossi sausage.
Pork abdomen (<50% fat)600 g1.32 lb
Beef, lean, affiliation tissue allowed250 g0.55 lb
Beef, medium-fat, little affiliation tissue150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
Garlic, smashed3.0 g1 clove
Water90 ml3 oz fl
  1. Grind angular beef through 5 mm (1/4") plate. Add salt, Cure #1, baptize and mix.
  2. Grind medium-fat beef through 5 mm (1/4") plate. Add spices and mix with angular beef together.
  3. Grind pork through 5 mm (1/4") plate.
  4. Mix aggregate together.
  5. Stuff into 26 mm sheep or pork casings basic 25 cm (10") links.
  6. Smoke at 60° C (140° F) for 30 minutes.
  7. Boil in baptize at 75° C (167° F) for 20 minutes.
  8. Cool and refrigerate.

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