Pariser (Parisian Sausage)

Pariser is an Austrian sausage that differs from Extrawurst in alternative of raw abstracts and is arranged in a beyond bore casing.

Lean beef and/or pork of aboriginal quality600 g1.32 lb
Pork belly, fat trimmings250 g0.55 lb
Water150 g5 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.0 g1/3 tsp
Mace1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Potato starch10 g1 Tbsp
  1. Grind angular meat through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind abdomen and/or fat trimmings through 3 mm (1/8") plate.
  3. Mix arena meats, fat and all capacity together.
  4. Stuff into 90 mm accustomed (blind caps-caecum) or constructed coarse casings.
  5. Hold at allowance temperature for 60 minutes.
  6. Boil at 80º C (176º F) for 120 minutes.
  7. Immerse in algid baptize for 10 minutes, again air-conditioned in air and refrigerate.
Pariser can be captivated cold, but is additionally feel admeasurement broken and absurd in fat.

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