|Cold cut with some slices of bread|
Meat (in Percent)
- 21% beef
- 42% pork (leave a little bit of the fatty part on the pork)
- 21% pork liver
- 16% ice water
- 100 g diced bell pepper
- ½ diced onion
- 18 g curing salt
- 2,5 g white pepper powder
- 0,5 g coriander powder
- 2 g Paprika, hot (is that still called paprika?)
- 0,25 g ginger powder
- 0,25 g cardamon powder
- 1/4 died raw onion
|Spices mix ready for the sausage|
Let the diced onion and the bell pepper it dry in the oven or roast them in the pan. put aside. Clean all the meat of the muscle strains and the fatty parts, then cut all the meat in cubes and put them in the freezer for a while until they are semi frozen.
|Frozen meat cubes from the freezer|
|Minced meat from the grinder|
|Minced meat with the spices|
Now mix the dried / fried bell pepper and onion cubes among the minced meat. Clean the liver of the muscle strains. Pour boiling water over the liver that will turn into grey. Now cut the liver into cubes. Take the ice cubes and crush them roughly. Now grind it to the minced meat and the crushed ice cubes through the mincer to the minced meat that contains the spices.
|Minced meat with live, spices and the bell pepper as well as the onions|
The sausage meat should be nice and sticky, you can feel the mixture between your fingers stick together. Now you can use the cooking method in order to see if everything is consistent and nice. You cook up a small amount of water, then you take one small spoon of your meatloaf mixture and drop it in the water and cook it for ten minutes. If the meat sticks nicely together and the meatball has a good consistency, you already are done by now. This test is also good to check if the seasoning is correct of if something is missing according to your taste buds.
|Sausage meat ready for cooking|