The Miner's Sausage Spice Blend from Marcin Kostrzewski's recipe contains natural ingredients without added monosodium glutamate and preservatives, which will allow you to prepare delicious, aromatic, and healthy cured meats for family and friends.
✔️ 1 kg of milk mixture will allow you to prepare approx. 100 kg of homemade product.
✔️ Ingredients:green pepper, garlic, marjoram, coriander, wild garlic, mustard, allspice, cloves
The product may contain:cereals containing gluten, mustard, celery, sesame, sulfur dioxide.
Store in a dry and shaded place.
Recipe for Miner's Sausage(per 1 kg of meat)
Ingredients:
Pork neck - 1 kg
Heat Salt - 18 g
Ready mix for miner's sausage - 10 g
Cold water - 50 ml
Pork intestines for miner's sausage
A method of preparing:
Cut the pork neck into 2x2 cm cubes, mix with curing salt, and then put in the refrigerator for 48 hours.. After this time, we grind the meats through a 13 mm sieve. We add the spice mixture to the miner's sausage and cold water and mix until the desired stickiness is achieved.. We put it in the fridge for 2 hours. At this time, we are preparing the casings dedicated to the miner's sausage. We stuff the ready filling into casings and twist them into pieces of any length and set them aside to drain for 2-3 hours. Then, we place them in the preheated smoker at a temperature of 55°C and dry them. When the sausage is dry to the touch, smoke it at 60°C for approx.. 3 hours, until a nice color is achieved. After removing from the smoker, we cook at a temperature of 75-80°C until the internal temperature of the product reaches 68-70°C.. Finally, we place the sausage on ok. 5 minutes in very cold water for cooling.
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