5 lbs pork butt
2 eggs
1 cup beer
1 1⁄2 teaspoons black pepper, ground
1 teaspoon cayenne pepper
1 teaspoon paprika
1⁄2 teaspoon nutmeg
1 tablespoon dry mustard
1 tablespoon coriander
1 teaspoon sage, ground
5 teaspoons salt
2 teaspoons sugar, white
2 teaspoons onion powder
Natural hog casings
DIRECTIONS
Cut the pork into 2 inch cubes. Spread on a baking sheet and freeze for 25 minutes. Add all meat grinder components to the freezer as well.
Grind the meat through a 1/4 inch grinding plate.
In a large mixing bowl beat eggs and beer together until well blended. Add dry ingredients. Combine the ground meat and wet mixture until well incorporated.
Cover with plastic wrap and refrigerate 2 hours, up to 24.
Soak a couple of natural hog casings for about 20 minutes, then rinse thoroughly inside and out. Add sausage mixture to the hopper of the stuffer and run the machine so the meat is just barely beginning to come out the stuffing tube. Slide one hog casing over the stuffer tube. On low speed, stuff the sausages, making sure no air bubbles form and they're not stuffed too tightly. Let the sausage coil onto a baking sheet set below the stuffer.
Once all the sausage is stuffed, twist links and refrigerate for 30 minutes before separating and cooking.
To cook: vacuum seal sausages and sous vide at 140 degrees for 1 hour. Remove from water bath and sear in a very hot skillet. Serve with german hot mustard, curry ketchup, spaetzle or potatoes, and sauerkraut or German red cabbage.
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