Wine sausage

A spiral one please!

Ingredients:

1,5 kg		beef shoulder
0,75 kg		pork shoulder
0,75 kg		pork neck/leaner fatback
40 g		salt
1 teaspoonful		white pepper
1/2 teaspoonful		mace
1/2 teaspoonful		nutmeg
		lemon juice squeezed from 1 lemon
8-10 pcs		white toast bread
350 ml		milk
250 ml		dry white wine
1 l		ice-cold water
4 - 6 m		meters soaked casings (pork or mutton)

 

Instructions:

1. Clean the meat and chop it into 2 x 2 cm dices ● Separate fat meat from the lean one, season with salt and leave it to cool in the fridge, preferably for a day ● Slice the toasted bread and soak it in wine ● Using the meat grinder, mince the lean meat, bread rolls, spices and milk together twice ● Mince the fat meat just once ● Combine all the ingredients with the mixing whisk ● Stirring constantly, add as much ice-cold water as the mixture can take
2. Push the casings onto the attachment for stuffing sausages, tie a knot at the end ● Put the meat into the hopper and start the appliance at low speed while holding the casing in such a way so that it unfolds evenly stuffed (not overstuffed) ● Twist the stuffed casing on the work surface into a circle ● At about 5 from the casing end, stop the stuffing and remove the sausage from the attachment ● Tie a knot in the end ● You can make screw-like shapes or pierce the sausages with a wooden skewer to keep the shape
3. Warm the sausages in water for 15 to 20 minutes at 70 to 75 °C ● Cool them in ice-cold water ● Leave them to dry ● Now you can fry the sausages in a pan or on a barbecue grill, or freeze them for later use