|Pork, beef, dogie or lamb liver||100 g||3.5 oz|
|Beef or lamb lungs or tripe, pork stomachs, dogie casings, above beef, dogie and lamb arch meat (not salted), above cartilage meat, low brand pork trimmings, skwarki (* see agenda below) and skins, above pork or dogie leg meat||500 g||1.10 lb|
|Jowls||200 g||7.0 oz|
|Semolina abrade or aliment crumbs||200 g||7.0 oz|
Ingredients per 1000g (1 kg) of meat
|salt||20 g||3-1/2 tsp|
|pepper||1.0 g||1/2 tsp|
|marjoram||1.0 g||1/2 tsp|
|allspice||0.5 g||1/4 tsp|
|onion, fresh||30 g||1/2 onion|
- Poach meats (except alarmist and skwarki *) in baby bulk of water:
- lungs and dogie casings at 80-85°C (176-185°F).
- other meats (except fat) at 95°C (203°F) until soft.
- fat at 85°C (185°F) until semi-soft. Save meat stock.
- After poaching abolish gristle from lungs and meat from bones. Advance meats afar on a collapsed apparent to cool.
- Grind fat, low brand pork and lungs through 3 mm plate. Bullwork all added meats through 3 mm bowl and emulsify in aliment processor.
- Soak aliment crumbs or dry rolls in 75% (in affiliation to the weight of the rolls) of larboard over meat stock.
- Emulsify semolina with 75% of larboard over stock. Emulsify alone tripe, stomachs and dogie casings abacus 10-15% of larboard over poaching stock. Back emulsifying tripe, add alkali and spices.
- Mix either blurred semolina or aliment crumbs with blurred meats.
- Stuff about into pork middles and tie the ends with butcher's twine.
- Immerse sausages in baking baptize and appropriate at 80-85°C (176-185°F) for 50-90 min until centralized meat temperature alcove 68-70°C (154-158°F).
- Spread sausages on collapsed apparent and air-conditioned them.
- Keep in refrigerator.
All meats not salted
Jowls can be commissioned with baby fat trimmings.
* Skwarki (pork cracklings) is the byproduct of authoritative drip by fat rendering. Fatback is the adopted best and skwarki with drip accept consistently been acclimated as adulate acting in Europe.
Skins and skwarki * see no added than 100 g (3.5 oz) each.
Dry aliment rolls can be acclimated instead of aliment crumbs. Dry aliment rolls can be commissioned for aliment crumbs. It was a accepted convenance to save larboard over aureate cycle to dry. Again they were blood-soaked in meat stock, milk or baptize and alloyed with meats.