This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.
1kg (2lb 3.2oz) beef chuck
200g (7oz) pork shoulder
½ cup chilled water
2 teaspoons plain sugar
2 tablespoons finely chopped garlic
1 tablespoon coarsely ground pepper
15g or 1 tablespoon salt
1 tablespoon smoked paprika (optional)
- Cut the chuck and shoulder into 1 centimetre (25/64 inch) cubes.
- Combine the cubes with the sugar, garlic, salt, pepper and paprika (if you choose to use paprika). Mix well to ensure these ingredients are spread evenly through the chuck and shoulder cubes. Add 5 ice cubes, preferably made with filtered water, to the mixture.
- Mince once with a 8 millimetre (5/16 inch) plate then repeat with a 3 millimetre (1/8 inch) plate.
- Remove excess preserving salt from the casings and soak in lukewarm water. [See our Preparation Guide for details]. This allows the casings to relax and makes them much easier to handle.
- Stuff mixture into a sausage casing of your desired size. We recommend using a 30-32mm hog casing for this sausage.
- For best filling results follow our guide for How to Make the Perfect Sausage.
Note: Before starting, inspect all work surfaces and equipment to ensure they are clean.