Yield: 1 servings
4 ts coarse (kosher) salt
1 3/4 ts ground black pepper
3 tb sweet Hungarina paprika
1 ts dried marjoram, crumbled
1/2 ts dried savory, crumbled
2 ts finely minced garlic
10 oz trimmed beef shin, cut into 1/2" dice and chilled
16 oz fresh pork fat, cut into 1/2" dice and chilled
1/3 c ice water
1 1/4 lb lean, trimmed pork, cut into 1" dice and chilled
Mix together in a small bowl the salt, pepper, paprika, marjoram,
savory, and garlic.
In the container of a food processor combine the beef, half the
pork fat, half the ice water, and half the mixed seasonings and
process to a very fine grind (if you are using a meat grinder, Mix
in a bowl and grind). Scrape into a mixing bowl.
In a bowl combine the remaining seasonings, the pork, remaining
pork fat, and remaining water. Process half of the mixture at a
time to a coarse grind and add to the beef. Mix together very
thoroughly, cover, and chill for 24 hours.
Stuff the sausage into casings, tying links for 10 to 30 " long,
depending upon your preferance. Both sizes (and everything in
between) are considered traditional. Hang the sausages in a cool,
airy place for several hours at least, or until the skin is smooth,
dry, and crackly. If it's too hot or humid to hang the sausages,
refrigerate them, uncovered, for at least 12 hours. To store,
refrigerate for up to 3 days, or freeze for longer keeping.
TO COOK: Place one or more sausages in a large skillet with water
to cover halfway. Bring to a simmer and cook for about 10-12 minutes,
then turn and cook for about 10-12 minutes on the other side. Pour
off the water, prick the sausages, and cook them over moderate heat
until browned on both sides.
Makes about 2-3/4 pounds