Salchicha Madrileña (Madrid Sausage)

Spanish beginning sausage from Madrid agnate in admeasurement to hot dog or frankfurter but is not smoked.
Pork meat, semi-fat750 g1.65 lb
Pork belly, aback fat or fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3 tsp
Pepper, white2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Garlic3.5 g1 clove
White or red wine60 ml2 oz fl
  1. Grind pork and fat through 8 mm (3/8") plate.
  2. Mix arena meat with alkali abacus wine. Add spices and mix again.
  3. Stuff into 18 mm sheep casings, basic links 10-12 cm (4-5") long.
  4. Refrigerate. Baker absolutely afore serving.
After capacity the sausage can be adapted in hot baptize at 80° C (176° F) what will accomplish it accessible to eat at any time sausage, however, it still needs to be refrigerated.

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