Basic Beef - The Casing Boutique New Zealand
This recipe makes eight sausages per kilogram (2lb 3.72oz) of mixture, with each sausage weighing around 125g (4.40oz) before cooking.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nz.thecasingboutique.com.
Ingredients
- 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)
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