Prep time: About 3 – 3 ½ hours incl. smoking

Rest time: About 48 hours 

Equipment: Bowl cutter, Sausage stuffer, Smoker, Sous vide.

• 2000       g              lean beef (ground and semi frozen)
• 1000       g              pork shoulder (ground and semi frozen)
• 1000       g              pork fat (ground and semi frozen)
• 1200       g              crushed ice
• 72           g              salt
• 8              g              instant cure #1
• 9             g              accord powder
• 8              g              paprika
• 8              g              coriander
• 4              g              nutmeg
• 8              g              white pepper
• 1              pkt         intestine

Sterilize all equipment and freeze for at least 1 hour.

1. Add lean beef to the bowl and start rotate 1 min.
2. Add salt, cure #1 and accord powder - 30 sec.
3. Add 400 g crushed ice – 45 sec.
4. Add lean pork – 1 min.
5. Add 400 g crushed ice – 45 sec.
6. Add fat – 1 min.
7. Add spice blend – 10 sec.
8. Add 400 g crushed ice.
9. Add additional ice if needed and rotate until fully emulsified.

The sausage meat/paste must never exceed 15C during this process.

Fill sausage stuffer with the meat paste and stuff in desired casing (I normally use sheep casing 18-20mm).

Link the sausages in 12-14 cm links.

Hang the link on a smoke bar and let them dry in the refrigerator for 24 hours

Smoke the sausages in 60-70C for 1-2 hours until golden/smoked coloration appears.

Place the sausages in sous vide bath at 75C for 15-20min.

Cool the sausages in ice water.

Let the sausages rest in refrigerator for 24 hours.

The sausages are now ready to fry, BBQ or freeze for later use.