English

Breakfast

Sausage

47.5% pork shoulder, fresh
47.5% pork shoulder, frozen
5% back fat


Spices and ingredients per kg volume
55.83 g water
2.50 g parsley
29.66 g breadcrumbs
12 g spices/salt

Method
Grind the frozen pork and back fat separately using a 19-mm plate. Now put the bacon into a bowl-cutter.
Set the speed of the bowl-cutter container for 6 rotations to level 1 and the blade to level 2. Now add the frozen pork. Then add the fresh pork (do not grind!). Now set the speed of the bowl-cutter container for 3 rotations to level 1 and the blade to level 2.
Then add the spices or salt and finally add the water.
Set the speed of the bowl-cutter container for 6 rotations to level 1 and the blade to level 5.
For the next 3 rotations, set the speed of the container to level 1 and the blade also to level 1. The next step is to add the breadcrumbs and parsley.
Finally, set the speed of the container for 8 rotations to level 1 and the blade to level 5.

Source: Internal (REISER)