Kosher Sausage With Oil

Ingredients per 1000g (1 kg) of materials

salt	18 g	3 tsp.
pepper	4.0 g	2 tsp.
garlic	3.5 g	1 clove
marjoram	2.0 g	1 tsp.
olive oil	112 g	½ cup
cold water	60 ml	¼ cup

Instructions

Grind beef with ⅛” plate.
Add cold water and all other ingredients and mix everything well together. Add oil and mix everything together.
Stuff mixture into 32-36 mm hog casings.
Stuff mixture into 32-36 mm hog casings.
Poach in water before serving. Poaching means placing sausage in water and simmering at 164º F (73º C) until sausage reaches inside temperature of 154 - 158º F (68 - 70º C) which will take approximately 25 - 35 min. Staying within these temperatures produces a sausage that is juicy and has a great flavor.

Notes

You can finish with step #3, which will produce a fresh sausage that must be fully cooked before serving.

You can smoke and cook the sausage. Use a regular olive or vegetable oil. Don’t go much higher than 10-11% otherwise the taste of the sausage might suffer.

A food processor may be used to chop and mix everything together which will result in the emulsified sausage type.