Monastery Herbal Sausage
Yield
1 kilo of sausagesPrep
30 minCook
?Ready
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 400 | grams |
pork
lean |
|
| 400 | grams |
beef
lean |
|
| 200 | grams |
pork fat
back, or belly without skin |
|
| 20 | grams |
salt
|
|
| 2 | teaspoons |
white pepper
finely ground |
|
| 1 | teaspoon |
thyme
|
*
|
| 1 | teaspoon |
marjoram
|
*
|
| 5 | each |
pimentos
pieces |
*
|
| 1 | stick |
cinnamon
finely ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4E+2 | grams |
pork
lean |
|
| 4E+2 | grams |
beef
lean |
|
| 2E+2 | grams |
pork fat
back, or belly without skin |
|
| 2E+1 | grams |
salt
|
|
| 1E+1 | ml |
white pepper
finely ground |
|
| 5 | ml |
thyme
|
*
|
| 5 | ml |
marjoram
|
*
|
| 5 | each |
pimentos
pieces |
*
|
| 113 | g |
cinnamon
finely ground |
*
|
Directions
Mince pork, beef and fat through 8mm disc with a meat grinder.
Mix herbs and spices and sprinkle over meat mass and mix all together by hand for 5 to 10 mins.
Fit funnel to mixer and fill pork casings.
Twist into length of choice.
