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Ingredients
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Meat Ingredients
Spices and Seasonings
Other Ingredients
Method
Preparation
- 1
Prepare the Casings
Rinse the natural sausage casings under cold water, then soak them in a bowl of water for at least 30 minutes. Rinse again before using.
- 2
Mix the Meat
In a large bowl, combine the ground pork, ground beef, and pork fat. Mix thoroughly until well combined.
- 3
Add Seasonings
Add salt, black pepper, garlic powder, onion powder, paprika, red pepper flakes, and fennel seeds to the meat mixture. Mix well until all spices are evenly distributed.
- 4
Add Ice Water
Pour in the ice water and mix again until the mixture is sticky and well combined.
Stuffing the Sausages
- 5
Prepare the Stuffing Tool
Fit a sausage stuffer with the soaked casings, ensuring to tie off one end securely.
- 6
Stuff the Sausage
Fill the casing with the meat mixture, being careful not to overstuff. Twist the sausages into 6-inch links and tie off the ends securely.
- 7
Prick Air Bubbles
Use a pin or needle to prick any air bubbles that form in the sausages, ensuring they are properly sealed.
