INGREDIENTS
5 Kg Pig Mince
1 Kg Beef Mince
2 Kg Grated Cheddar
12 g Cure #1 or (Directions on packet)
120 g Salt
50 g Granulated Garlic or (2 Garlic Bulbs)
18 g Ground Black Pepper
12 g Paprika Smokey (Optional)
12 g Caraway Seeds (Optional) or
3 g Caraway Powder (Optional)
1350 ml Ice Water
Hog Casings
Herbs & Spices that can be used:
Dried Basil, Dried Dill Tops.
0.5 – 1 g Herbs per kilo sausage meat.
1 Tbsp Dried Basil = 2.1g
1 Tbsp Dried Dill Tops = 2.5g
1 Tbsp Garlic Powder = 8.5g
1 Tbsp Ground Black Pepper = 7g
1 Tbsp Turmeric = 9.45g
METHOD
1 Ensure meat is very cold near frozen.
2 Mince pork and beef.
3 Add all ingredients to a tub and mix well.
4 Stuff into hog casings.
5 Pre heat smoker to 90 – 100℃ and hang for 30 minutes. Then Apply smoke.
6 Remove sausages from smoker when cooked. Internal temperature of 71℃.
7 Chill quickly in a tub of ice water. Allow approx. 30 minutes.
8 Remove from tub and refrigerate.
9 Keep refrigerated, shelf life approx. 2 weeks.
10 Total green weight 9.450 Kg
NOTE
1 I use up to 2 Kg of cheese. Combination of Mozzarella and Cheddar.
2 I use Grated Cheese.
3 Just mince the meat and return it to the fridge to get cold again, then mix all ingredients together in the meat mixer.
4 I find that putting the cheese through the mincer that I can not see any of the cheese afterwards.
5 Added 1 Tbsp Turmeric to first recipe.
