Debreziner - German

German Debreziner sausage.

MaterialsMetricUS
Pork belly (<50% fat)600 g1.32 lb
Beef, lean, rich in connective tissue250 g0.55 lb
Beef, medium-fat, little connective tissue150 g0.33 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper1.0 g1/2 tsp
Paprika, sweet2.0 g1 tsp
Paprika, hot*1.0 g1/2 tsp
Garlic, smashed3.0 g1 clove
Water100 ml3.33 oz fl
Instructions
  1. Grind lean beef through 3 mm (1/8") plate. Add salt, Cure #1, water and mix.
  2. Grind medium-fat beef through 3 mm (1/8") plate. Add spices and mix with lean beef together.
  3. Grind pork belly through 3 mm (1/8") plate.
  4. Mix everything together.
  5. Stuff into 26 mm sheep or pork casings forming 25 cm (10") links.
  6. Smoke at 60° C (140° F) for 30 minutes.
  7. Cook in water at 76° C (168° F) for 25 minutes.
  8. Refrigerate.
Notes
Boil in water before serving.
* in Germany known as Rosenpaprika.

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