Make beer ham sausage yourself-recipe????/Make beer ham sausage yourself????; German recipe!
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#dawolfe #wurst #sausage #german_sausage Hello dear friends, today I'll show you how I make this classic of German sausage culture! It's a lot of fun and the sausage tastes fantastic!????????????????Best wishes and enjoy watching, Wolfgang ???????????? ''' ... ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' Hello dear friends, Today I'll show you how I make this old classic of German sausage culture! It's a lot of fun and the sausage tastes fantastic! ???????????????? Greetings and have fun watching, Wolfgang ???????????? ------------------------------------------------------------------------------------------------------------ The recipe for 1 kg sausage mixture: For the filling: 60 % lean pork shoulder meat 10 % ice filling For curing overnight: 19 g curing salt. When mixing: 0.5 g cutter aid (phosphate) 10 g mustard seeds For the fine sausage meat: 20% lean pork shoulder meat 20% back fat 10% ice filling The spices for the fine sausage meat: 19 g NPS (nitrite curing salt) 2.5 g sage pepper 1 g ginger granules 1 g coriander 2.5 g garlic granules 4 g KTH (cutter aid) = phosphate Alternatively, you can also use baking powder with diphosphate, it's the same thing! 1 medium onion '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' ' -------------------------------------------------------------------------------------------------------------- The recipe for 1 kg sausage mass: For the filling: 60% lean pork shoulder meat 10% ice fill For curing overnight: 19 g curing salt. When mixing: 0.5 g cutter aid (phosphate) 10 g mustard seeds For the fine mass: 20% lean pork shoulder meat 20% back fat 10% ice fill The spices for the fine mass: 19 g NPS (nitrite curing salt) 2.5 g white pepper 1 g ginger granules 1 g coriander 2.5 g garlic granules 4 g KTH (cutter aid phosphate alternatively you can use Baking powder with Diphosphate, that's the same! 1 medium onion
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