👨‍🍳 Instruktioner

1. 1

   Grind about half of the pork shoulder and pork belly coarsely. Keep the remaining meat and fat cubed.

   💡 Proffstips: Ensure the meat is cold for grinding.
2. 2

   In a large bowl, combine the ground meat, cubed meat, cubed fat, minced garlic, salt, pepper, marjoram, and water.

   💡 Proffstips: Mix thoroughly until the ingredients are well incorporated.
3. 3

   Stuff the mixture into the prepared pork casings, forming sausages of about 15-20 cm in length. Twist the casings to separate the sausages.

   💡 Proffstips: Do not overstuff the casings to prevent them from bursting during cooking.
4. 4

   Prick each sausage a few times with a fine needle to allow steam to escape.

   💡 Proffstips: This step is crucial for even cooking and preventing rupture.
5. 5

   Smoke the sausages at a temperature of 50-60°C (122-140°F) for about 1 hour, or until they reach an internal temperature of 68°C (154°F).

   ⏱️ 1 hour

   💡 Proffstips: If smoking is not possible, you can poach the sausages.
6. 6

   If poaching, place the sausages in hot (not boiling) water at around 75°C (167°F) and cook for about 20-25 minutes, or until the internal temperature reaches 68°C (154°F).

   ⏱️ 25 minutes

   💡 Proffstips: Poaching is an alternative to smoking if equipment is unavailable.
7. 7

   Allow the sausages to cool completely before serving or storing.

   💡 Proffstips: Cooling helps the flavors meld and the sausage firm up.