Pork sausage with caraway
Ingredients for 4 servings:
500 g pork
200 g pork belly (as fatty as possible)
10 g salt
½ teaspoon black pepper
¼ teaspoon dried sage
1 tablespoon cumin
3 slices of white bread soaked in milk
¼ teaspoon crushed garlic
about 1 m sausage casing (natural or artificial, your choice)
Preparation:
- Grind the sausage filling. Medium-coarse pork, pork belly, and white bread soaked in milk are ground in a meat mincer. Repeat the process twice until the mixture is evenly coarse. Add the spices to the ground meat and mix thoroughly.
- Prepare the sausage casings. If using natural casings bought from a store, soak them in room temperature water for at least 1 hour and rinse before use. Fit a sausage-making nozzle onto the meat grinder and fill the casing evenly with the meat mixture (similar to the process of grinding meat). After filling, tie the ends of the casing securely.
- Before cooking, prick the sausage evenly with a needle to prevent bursting.
- Place the sausages in a medium frying pan with about 50 ml of water. Cook until the water evaporates, then add oil and fry on both sides until golden brown.
More recipes:
the Power Grind meat grinder BMG900
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