Rind, Schwein - May 10, 2023

White sausage from the food processor

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
1.25 kg total quantity, prepare in 2 portions if necessary

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Food processor, pot or grill

Ingredients:

• 100 g pork rind
• 250 g pork shoulder
• 250 g veal trimmings
• 200 g pork cheek without rind
• 300 g bacon or bacon without rind
• 250 g flake ice or shredded ice cubes
• 1 small onion, chopped
• 20 g table salt
• 2.5 g white pepper, freshly ground
• 1.5 g ground mace (mace)
• 2 g ground ginger
• 1 g ground coriander
• 3 g cutter aid for white goods (alternatively sodium diphosphate) • ½ bunch of parsley, very finely chopped • some zest of 1 organic lemon
• 2.50 m pork casings, caliber 28/30 or 26/28
• sweet mustard
• Pretzels Text

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preparation

➊ The day before, soak the rind in cold water for 30 minutes. Then cook at 90 °C for about 1 hour until soft. Then chill.
On the day you make the sausage, cut the rind, the chilled meat and the fat into walnut-sized pieces. Mince through the 3 mm disc and set aside. Soak the casings in lukewarm water for 30 minutes.

➋ Mince the chilled meat and fat together with the onion using the smallest slice (max. 3 mm) and leave to freeze in the freezer. The pot or bowl of the food processor should also be cooled in the fridge or briefly in the freezer.

➌ Put the frozen mixture into the mixing bowl and chop for a few rounds at medium speed. Turn off. Add salt, spices, cutter aid, herbs and lemon zest and run the food processor for a further 3-4 rounds, adding 1/3 ice together with a little water. Let the whole thing run at the highest setting until the sausage meat has reached 12 °C. Turn the device off every now and then and check the sausage meat temperature - and of course never put the thermometer in the mixture while it is running!

➍ Add another 1/3 of ice and chop at the highest blade speed until it reaches 12 °C. Finally, add the last third of ice and chop the sausage meat again until it reaches 12 °C. From time to time, use a spatula to scrape the mixture from the edge of the pan so that no large pieces remain. Run the machine more slowly for the last few rounds so that the sausage meat can vent.

➎ During the entire process, it is important not to let the mixture heat up above 14 °C, otherwise no emulsion will form. Fill the prepared pork casings with the finished mixture and scald in a pot at 72 °C for 30 minutes.

➏ Fresh and warm from the pot, the white sausages are very, very tasty. If you still want to grill them, you should score the skin a little before grilling so that it doesn't burst uncontrollably. Grill indirectly at 170 °C until the sausages are nicely browned all over. Serve with sweet mustard and pretzels.

Recipe by Heiko Brath

Anyone who has the first half of the popular sausage variety as their last name probably had a passion for sausage making from birth. FIRE&FOOD met Heiko Brath in his butcher's shop of the same name in Karlsruhe, which the innovative and grill-loving master butcher is now in the second generation of running. More : www.metzgerei-brath.de

Recipe from FIRE&FOOD issue 1/2023