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–+ servings

Brunswick Pork & Beef Sausage

Bone, Smoke & Sizzle

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Release

Release Date 03.04.2025
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Preparation

Spice Mix15 minutes
Soak Casing 30 minutes
Chill Meat2 hours

Ripening

Ripening No

Hot Smoking

Hot Smoking Type Yes
Hot Smoking Times 60 Min
Hot Smoke Temperature 60 C

Cold Smoking

Cold Smoking Type No

Drying

Drying No

Cooking

CookingYes
Cooking Time30 Min
Cooking Temperature80 C

Ice Bath

Ice Bath Yes
Ice Bath Time 5 Min
Course Hot Smoked
Cuisine English
Amount 1 KG

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

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.
Keyword Beef, Pork, Pork Back Fat, Pork Belly
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