INGREDIENTS
Beef 4.5 Kg
1 Kg Potatoes (Grated)
1 Kg Carrots (Grated)
3 Onions OPTIONAL (Diced Finely or Put through Mincer)
Bread Crumbs 450 g
Ice Water 675 ml
1 Tbsp Salt
1 Tbsp Black Pepper
2 Tbsp Parsley
2 Tbsp Dill
2 Tbsp Garlic
METHOD
1 Mince Meat to required texture.
2 Mix bread crumbs herbs and spices and water together to form a slurry.
3 Mix meat and slurry together until combined.
4 Mince again.
5 Fill out into desired sausage casings.
6 Stuff into hog casings making 56 g links. Hang the sausages in a cool dry place for at least 12 hours before cooking.
NOTES:
1 Mace Substitutes: nutmeg, allspice, cinnamon, ginger
