Unlock the ultimate Hot Dogs experience with this homemade Sausage recipe German Sausage Maker

Looking for a delicious, homemade Hot Dogs Franks recipe? Look no further! This recipe These are made from a combination of pork belly and pork shoulder. If you want, you can use beef trimming instead of the pork shoulder, that’s up to you. It is packed in a natural sheep casing. The Sausage recipe requires traditional spices, a hand meat grinder and a hand stuffer. back to the roods of traditional sausage making, this Sausage recipe is perfect for anyone who loves German style HotDogs. Little Gasthaus, The German Sausage Maker

Ingredients:
600g pork shoulder or ham
400g pork belly

200-300 ml ice snow or ice water
3 Meter sheep casing curing salt

Spices per 1kg sausage:
20g Curing salt (German Curing)
3g White pepper
2g nutmeg coriander
2g sweet paprika
1g ginger
cutter aids (for reddening) by manufacturer or 5g mosterd powder
0,8 g ascorbic acid (vitamin C)

Little Gasthaus: Blog https://littlegasthausbbq.blogspot.com/

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Today we make a German style hot dog is made from a combination of pork shoulder and pork belly if you want you can use beef trimmings instead of the pork shoulder that’s up to you and it’s packed in a natural sheep casing the recipe requires traditional spices a hand meat

Grinder and a hand stuffer back to the roots of the modern sausage making here we have the SP spes notm coriander uh sweet paprika Ginger that’s the vitamin C that’s the cutting air that’s white pepper and that’s uh the curing salt the recipes you will find underneath

The video or in my blog with a little bit more information and here we got the meat that’s the pork uh the pork belly and that’s the pork shoulder slightly Frozen see how that works with the hand grinder well actually I never have done this kind of

Sausage only with the grinder I put a little bit bigger plate in there and get 6 mm something like that of the number five I have I’m sure they have bigger ones so I cut them first with the big one then change to the small one and see what it looks like

Okay now we take the Pok Shoulder see E okay what I’m going to do is put it back in the freezer for a while because so we got the meat it’s a little bit Frozen not all the way so get that into The Mixing Bowl so now we got that’s the cing salt it’s a white pepper it’s a cutting

Out you can also take um mustard powder but uh never tried that saw them some I saw it in some videos like I said never tried it vitamin C it’s for the color sweet paprika Ginger coriander and Nutmeg okay we going to mix that and uh because we didn’t

Use a cutter to get it real fine we have to use the elbow grease here I got some ice water still frozen a little bit put some ice cube in cubes in there the recipe says uh one PB ice water for uh 5 lbs of uh

Sausage I do first I try a little bit less so I don’t want it too wet but uh it has to be wet wet otherwise it will not go to the horn to the pipe of the sausage filler and that makes some problems so the casing will pop up all the

Time and the catting at actually holds the water in the meat and that’s the worth thing of the whole process always hate that because it’s Soo cold goes on your joints for well they’re always different length guess I never get that stet when we reach the

80° I will put the sausage in there so the scaling time depends on the diameter of the sausage the sausage in this case is about 20 mm Time 1 minute is 20 minutes like I said 80° 20 minutes okay I don’t know if you can see it it reaches 175

Uh Fahrenheit and 80° C