Pariser Fleischwurst (Parisian Meat Sausage)

Pariser Fleischwurst is a fine grind German sausage similar to Lyoner.

MaterialsMetricUS
Lean pork500 g1.10 lb
Pork jowls*200 g0.44 lb
Pork fat trimmings200 g0.44 lb
Water100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Cinnamon0.3 g1/8 tsp
Ginger0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Instructions
  1. Grind lean pork through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind jowls and fat through 3 mm (1/8") plate.
  3. Mix ground meats, fat and all ingredients together.
  4. Stuff into 60 mm natural or synthetic fibrous casings.
  5. Hold at room temperature for 60 minutes.
  6. Boil at 75º C (167º F) for 90 minutes.
  7. Cool and refrigerate.
Notes
* or pork cuts rich in connective tissue (shoulder, leg, head meat, skins (<5%).

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