Pinkel selber machen - Deftige Wurst für den Herbst

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon reduces fat while maintaining a smoky flavor.

oatmeal

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa adds protein and fiber, while rice is often cheaper.

Cut pork belly and beef into small pieces to ensure they fit in the meat grinder.

Cook the oatmeal according to the package instructions in water, without adding salt at this stage.

In the meantime, prepare the spices by grinding them to ensure even distribution later.

Boil the pork and beef in a pot at 80 degrees Celsius for about 45 to 60 minutes, depending on the amount.

Once cooked, drain the meat but reserve the cooking liquid.

Pass the cooked meat and onions through a meat grinder using the medium hole plate.

Combine the ground meat with the cooked oatmeal and the ground spices, mixing thoroughly to ensure an even consistency.

Stuff the mixture into sausage casings, tying them off securely.

Boil the sausages at 78 degrees Celsius for 30 minutes.

Let the sausages cool, then hang them in a smoking chamber for cold smoking with herbs for about 12 hours overnight.

After smoking, the sausages can be eaten cold or warm, traditionally served with kale.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens