This is my first try on making sausages. I used the same meat ratio as for my recent salami recipe, though I added quite a lot of spices.

Ingredients V1

• 1/3kg boneless leg of lamb
• 1/3kg beef soup meat
• 1/3kg pork ‘Goederl’ (chin part)
• 20g salt
• 10g paprika powder (1 tbsp)
• 2,5g cumin seeds (1 tsp)
• 2g coriander seeds (good tsp)
• 2,5g fennel seeds (1 tsp)
• 2,5g pepper seeds (1 tsp)
• 1g dried burbon chili (1 pcs)
• 15g minced garlic (3 cloves)
• 35g red wine vinegar (2cl)

Instructions

Cut the meat and mince it. I first minced it coarse and afterward very fine. Measure the seeds and fry them in a pan. Once they start smelling, stir them and let them fry for one more minute. Grind them to a powder and mix in the other spices.

Pro tip: Mix in only a part of the spice, fry a bit of spiced meat in a pan and check the taste. Add more and adjust if needed. Don’t add everything at once unless you know exactly which ratios to use.

Once you are happy with the taste its time to fill them. If you are going to cook the sausages make sure that you do not have any holes in the chasing (you should see those when rinsing the inside during cleaning). If you are going to fry or grill them this does not matter that much. Instead of filling sausage per sausage you can fill the whole chasing at once. Just ensure that you do not fill it to its very brim. Once the chasing is filled you can twist it to separate the individual sausages. Place them on a tray and place them in the fridge over night to dry. Afterward you can cut the sausages apart and the chasing should still hold up.

Note that drying them over night does not mean that they will feel dry on the outside. Just cut one off and you will see that the chasing indeed keep the sausage in form.

I vacuumed them in batches for later usage. Thats also why there is no good title picture for this recipe yet.

Freezing them altered the sausages consistency in a very bad way. It actually felt like meatless vegan sausages texture wise. In the current state I would not recomend to freeze them!

Next Time

V1 was pretty good, though a bit too spicy.

• reduce fennel by 0,5-1g
• reduce over all spice by 1/4 - 1/3