Brunswick Pork & Beef Sausage
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Release Date 03.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 6mm
Ingredients
Meat
- 450 g Pork S1 Lean
- 150 g Pork Back Fat
- 150 g Pork Belly
- 250 g Beef R1 Lean
Liquid
- 60 g Ice Water
Casings
- 1 m 32/34 Pork Casing
Herbs & Spices
- 20 g Pökel Salt Or use 18g Table Salt & 2g Cure 1 mix
- 1.5 g Ground White Pepper
Instructions
Preparation
- Soak 1 m 32/34 Pork Casing for 30 min in cold water.
- Prepare 20 g Pökel Salt & 1.5 g Ground White Pepper
Grinding
- Grind the 250 g Beef R1 and keep separate.
- Grind the 450 g Pork S1 and keep separate.
- Grind the 150 g Pork Back Fat & 150 g Pork Belly and keep separate.
Mixing
- Mix the 250 g Beef R1, 60 g Ice Water, 20 g Pökel Salt & 1.5 g Ground White Pepper together until sticky
- Add the 450 g Pork S1 and mix till sticky.
- Add the 150 g Pork Back Fat & 150 g Pork Belly and mix until sticky.
Filling
- Fill the sausage mix firm in to the 1 m 32/34 Pork Casing and make about 12cm links.
Resting
- Hang the sausages for 2 hour at room temperature.
Smoking
- Preheat the smoker to 60c.
- Smoke the sausages at 60c for 1.5hrs.
Cooking
- After smoking cook the sausages at 80c for 30 minutes.
Cooling
- Cool the sausages for 15 minutes in ice water.
- After cooling hang them up for about 30 min so the dry up.
Storage
- Keep them refrigerated and vacuum seal them.
Instruction Video
Notes
Best served hot
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INFORMATION
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Nutrition Facts
Brunswick Pork & Beef Sausage
Based on
1000 g
Amount per 100g
Calories
312.49
% Daily Value*
Fat
27.24
g
42
%
Saturated Fat
9.96
g
62
%
Trans Fat
0.32
g
Polyunsaturated Fat
2.70
g
Monounsaturated Fat
12.54
g
Cholesterol
66.35
mg
22
%
Sodium
822.52
mg
36
%
Potassium
284.82
mg
8
%
Carbohydrates
0.10
g
0
%
Fiber
0.04
g
0
%
Protein
15.58
g
31
%
Vitamin A
3.75
IU
0
%
Vitamin C
0.09
mg
0
%
Calcium
8.86
mg
1
%
Iron
1.06
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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