Rote

Rote is German above in baptize and blimp into baby bore case sausage which is agnate to Servela, Knacker, Klöpfer and Schüblinge.

MaterialsMetricUS
Lean beef, little fat and affiliation tissue allowed600 g1.32 lb
Pork belly, average fat200 g0.44 lb
Water200 ml0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind angular beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind abdomen through 3 mm (1/8") plate.
  3. Mix beef and pork abdomen with spices.
  4. Stuff into 28 mm pork casings bond anniversary 30 cm (1 foot).
  5. Hold at allowance temperature for 60 minutes.
  6. Smoke at 60° C (140° F) for 60 minutes.
  7. Cook in baptize at 75° C (167° F) for 20 minutes.
  8. Cool in algid baptize for 5 minutes. Air-conditioned in air and refrigerate.

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