Cocktailwürstchen (Cocktail Sausages)

Cocktailwürstchen (cocktail sausages) are baby bore sausages which are cut to beneath sections and end up on a algid meat bowl or in hot dishes like stews.

Lean pork400 g0.88 lb
Lean beef with affiliation tissue300 g0.66 lb
Fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
Allspice0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
  1. Grind beef and pork through 3 mm (1/8") plate. Add salt, Cure #1, spices and baptize and mix with arena meat OR emulsify in aliment processor.
  2. Grind pork through 3 mm (1/8") plate.
  3. Mix aggregate together.
  4. Stuff into 22 mm sheep casings basic 25 cm (10") links.
  5. Hold for 30 account at allowance temperature if cure #1 was added.
  6. Boil in baptize at 75° C (167° F) for 20 minutes.
Cure #1 (optional) is added for blush blush only.

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