Pork Sausage Coarse

Cut the pork, beef and neck bacon into strips and freeze in the freezer for 2 hours. Quickly grind the frozen meat with the garlic through the coarsest part of the meat grinder. Mix the spices and the salt into the sausage meat and grind it repeatedly through the 4-5 mm disc.

Season to taste. Put into the sausage filler and put into 30/32 pork casings. Make sausages of about 25 cm (125 gr) and twist off. It does not need to be tied, just twist a few times during twisting. Protect from light and keep in the refrigerator. Shelf life 1 day too many sausages freeze or possibly the neighbor to taste form Do not use nitrite curing salt!

Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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