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Coiled white sausage is an Easter classic in a new, eye-catching version. Homemade, aromatic, and prepared with attention to every detail. Its round shape not only catches the eye but also beautifully symbolizes togetherness and family gatherings. It’s an ideal idea for Easter breakfast – served on a round plate, among your loved ones, it simply tastes best.
Recipe for coiled white sausage
Preparation:
- Before preparing the filling, rinse the casings thoroughly, including the inside, and soak them for about 3 hours.
- Cut the pork shoulder. Grind the lean parts through a coarse plate or using a shredder plate, and grind the fatty parts and pork belly through a fine plate.
- Grind the beef twice through the finest plate.
- Work the beef separately, adding half a glass of cold water, until a sticky paste forms.
- Combine all the meats, add the spices, and mix thoroughly – for about 20 minutes, until the mixture is sticky and uniform.
- Stuff the casing with the mixture and form the sausage. After cutting a length of sausage to size, overlap the ends of the casing to form a circle – a \"coiled sausage\" will be created. The diameter of the circle is up to you. Keep coiling the sausages until you use up all the filling ;).
- Place the sausages in water at 80°C and poach for 20 minutes, keeping the temperature constant.
Serving suggestion: the coiled sausage tastes best served on a round plate, enjoyed with family around a round Easter table ;)
Enjoy! ...because homemade is better!
