Pork Pickle Sausage

For the pork cured sausages, cut the pork into small pieces for mincing and mix with the spices and Pökelfix.

Leave to soak overnight and then chill briefly in the freezer down to about 1°-3°.

Then grind one half with the fine wheel and the other half with the coarse wheel. Knead the mass well and add the bacon cut into small cubes (can also be minced) and knead again firmly.

Fill the finished mass into pork casings 28/30 and twist off to approx. 12 cm to 15 cm. Hang on sticks and allow to ripen (redden) for approx. 1 to 2 days.

Room temperature should be about 12° C. After that, the pork cured sausages are cold smoked, 3-4 days, depending on the desired color and taste.

Preparation Tip:

You can find the step-by-step instructions for the pork seltzer sausages here.

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