👨‍🍳 Instruktioner

1. 1

   Grind the beef cubes coarsely through a 10mm plate, and the beef fat through a 6mm plate. Mix them together in a large bowl.

   💡 Proffstips: Keep the meat and fat cold during grinding.
2. 2

   Add all the spices, salt, cure salt, and minced garlic to the meat mixture. Mix thoroughly by hand or with a stand mixer on low speed until the mixture becomes sticky and well-combined. This is crucial for binding.

   ⏱️ 5-7 minutes
3. 3

   Chill the mixture in the refrigerator for at least 1 hour, or preferably overnight, to allow flavors to meld and the cure to work.

   ⏱️ 1 hour - overnight
4. 4

   Stuff the mixture into the prepared beef casings, forming sausages of desired length. Twist to close and prick any air bubbles with a sterile needle.

   💡 Proffstips: Avoid overstuffing the casings.
5. 5

   Preheat your smoker to 70-80°C (160-175°F). Add the wood chips and smoke the sausages for 2-3 hours, or until the internal temperature reaches 68°C (155°F).

   ⏱️ 2-3 hours

   💡 Proffstips: Maintain a consistent smoking temperature.
6. 6

   After smoking, you can optionally poach the sausages in water at 75°C (167°F) for 30-45 minutes to ensure they are fully cooked and to achieve a firmer texture. Alternatively, if the smoking temperature was high enough, they may be fully cooked.

   ⏱️ 30-45 minutes

   💡 Proffstips: Do not let the water boil.
7. 7

   Cool the ossenworst rapidly in an ice bath, then refrigerate for at least 24 hours before serving. This allows the flavors to fully develop and the texture to set.

   ⏱️ 24 hours