Name: White sausage recipe
Ingredients: 0.8 kg pork shoulder; 0.2 kg pork jowl or fatty pork belly; pork casings; 16 g salt; 3 g ground black pepper; 2 g marjoram; 2 g wild garlic; 2 g cracked white mustard seeds; 2 large garlic cloves

White sausage recipe

Meat and cold cuts

2024-03-26

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Ingridients:

Ingredients:

0.8 kg pork shoulder
0.2 kg pork jowl or fatty pork belly
pork casings
16 g salt
3 g ground black pepper
2 g marjoram
2 g wild garlic
2 g cracked white mustard seeds
2 large garlic cloves

Useful equipment: a pot for soaking the casings, a sausage stuffer, a thermometer for monitoring the temperature during poaching.

It's hard to imagine Easter without delicious white sausage. And the best is homemade, made by hand - with carefully selected ingredients and seasoned just the way you like it!

Our sausage stuffer and this tried-and-tested recipe will help you do just that...

Preparation:

Before use, rinse the casings thoroughly and flush with water to remove the salt, then soak them for about 3 hours in lukewarm water, not exceeding a temperature of 30⁰C. Note: water that is too hot may cause the casings to burst!

Grind the pork shoulder in a meat grinder using an 8 mm plate. You can grind the pork jowl or fatty pork belly through the finest plate (but this is not necessary). Then season the meat and knead well (kneading will be easier if you add a little cold water - about 50 ml).

Place the prepared filling into the casings, forming sausage links. You can poach the sausage by placing it in water at 80-85⁰C for about 25 minutes.

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