Beef sausage with mulled wine spices

• 1 kg beef rump without tendons
• 2 ½ kg beef shoulder
• 1 ½ kg beef sausage meat base
(from your trusted butcher)
• 60 g leaf parsley
• 10 g marjoram

For the spice mixture:
• 60 g sea salt
• 10g sugar
• 8 g black pepper, ground
• 2 ½ g mace
• 1 g cinnamon
• 3 g rose paprika
• 1 g allspice
• 1 ½ g gingerbread spice
• 2 g abrasion from 1 untreated
lemon
• 2 g abrasion from 1 untreated
Orange

Intestines: Pork small intestines

First, wash and rinse the intestines with lukewarm water, then mix all the ingredients of the spice mixture.
Cut the beef rump into 5 millimeter cubes. Season lightly with salt and massage briefly. Cut the beef shoulder into large cubes. Sprinkle with the spice mixture and massage in well. Chill the beef rump and beef shoulder for 2 hours.

Then put the marinated beef shoulder through the 3-millimeter disk of the meat grinder. Knead for 10 minutes until the protein starts to form and a homogeneous mass is formed. Then mix the beef shoulder, beef meat and the marinated beef rump cubes well together. Finely chop the marjoram and parsley and add them to the meat mixture.

Fill the mixture into the pork intestines and twist them to the size you want. If there are any air holes, carefully pierce them with a sausage needle so that the air can escape.

FIRE&FOOD Issue 4-2018