Hunting Sausage

(*) for a 4-person household Cut both beef into cubes, freeze in the freezer for 4 hours.

Take both out and put through the large disc of the meat grinder. Grind with ice (I) in hand mixer or with blender.

Put pork belly and cheek through the fine disk of the meat grinder.

Add the cooked pork cheek, ice (Ii) and pickling salt to the beef mixture and mix in a hand mixer or possibly with a hand blender until the meat is homogeneous.

Add the pork belly and other ingredients to the sausage meat and mix well.

Repeatedly season, round off with salt, fill into casings.

Cook the sausages in salted water for 70-90 minutes, depending on the size of the casings.

The sausage meat can be filled into 400 g cans in the same way. Sterilize in water for about 120-140 minutes.

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