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Ingredients
- 2 1/2 lbs boned pork shoulder
- 2 1/2 lbs boneless beef chuck
- 1 tablespoon Kosher salt
- 1 tablespoon dried summer savory
- 1 tablespoon dried marjoram
- 1 tablespoon fine ground black pepper
- 2 tablespoons paprika
- 2 tablesoons granulated garlic (or three large fresh cloves)
- 1 cup ice water
Details
Preparation
Step 1
1.Bone the pork and beef, trimming out any gristle or connective tissue. Cut it into 1 inch cubes, and grind it through the medium plate of your meat grinder.
2.Combine the spices and herbs in a small container and mix with the 1 cup of ice water.
3.Pour the spice and water combination into the combined ground pork and beef. Mix thoroughly for at least 2 minutes, using your hands for mixing to assure even distribution.
4.Stuff the sausage into 1 1/4 inch collagen or 32-35mm natural casings.
After stuffing, this sausage should be left uncovered and set to dry in the refrigerator for about 4 hours before packaging for storage. As with all fresh sausage, it can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.
Remember that the garlic flavor will become weaker the longer the sausage is kept frozen.
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