{"id":6435,"date":"2013-01-27T15:57:01","date_gmt":"2013-01-27T15:57:01","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/?p=6435"},"modified":"2013-01-30T16:46:35","modified_gmt":"2013-01-30T16:46:35","slug":"recipe-homemade-sausages","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2013\/01\/27\/recipe-homemade-sausages\/","title":{"rendered":"[recipe] Homemade sausages"},"content":{"rendered":"

2 kg pork shoulder
\n0.5 kg pork belly
\n250g rusk or breadcrumbs (10%)
\n250ml cold water (10%)
\n25g salt (1%)
\n12.5g seasonings (0.5%)<\/p>\n

Clean all surfaces,\u00a0 knives,\u00a0 boards,\u00a0 etc.\u00a0 Sterilize all grinder parts in Milton for 30 minutes. <\/p>\n

Rinse sausage casings to remove most of the salt and let them soak in cold water for 30 minutes.
\nCube the meat into 1″ sided cubes and remove any large bits of gristle or connective tissue.\u00a0 Weigh the meat to adjust the amount of salt,\u00a0 breadcrumb,\u00a0 water and seasoning required. Put the meat in the freezer for 30 minutes to firm it up.\u00a0 This helps in the grinding. <\/p>\n

Grind meat through a fine plate. Put the ground meat in the fridge to cool it down.\u00a0 While the meat is chilling,\u00a0 measure out all of the other ingredients. <\/p>\n

Mix well.\u00a0 Cook a small sausage patty to verify the seasoning.\u00a0 Adjust if necessary. <\/p>\n

Thread the sausage casing onto the filler tube.\u00a0 Make sure everything is wet.\u00a0 Leave 2 inches of untied sausage casings at the end. Fill the sausage casing. Knot the ends. To make links,\u00a0 make a dentin the sausage where you want to link it and twist in alternate directions for each link.<\/p>\n