Sausages
Ingredients
- 8.5 kg Pork shoulder with enough fat 1.5kg Beef shoulder
- 8 Tbsp Salt =112gr
- 4 Tbsp Nutmeg =56gr
- 3 Tbsp Ground Pepper =44gr
- 4 tsp Ground Ginger = 22gr
- 3 tsp Cardamon = 16gr
- 3 cups Cold Milk check consistency = 0.7l 8 Eggs (check consistency)
- 4 cups Milk Powder for binding check consistency
Instructions
- Mix meat and 75% of Powdered Milk, Salt, Nutmeg, Black Pepper and Ground Ginger (powder) and Cardamon and mix again.
- Make a little ball from the mix and fry in a nonstick pan for tasting and add to taste. Repeat if needed.
- Fill natural casing with the mix and bind the sausages at 12cm.