Onion-Mettwurst preserved in a jar.
*Recipe: Onion sausage in a jelly coating* 🍴🌰
*Meat:*
250 g pork belly or green bacon 🐷
750 g pork neck or pork shoulder 🥩
100 g diced onions 🧅
*Steps:*
1. Cut the meat into pieces suitable for a grinder, add the seasoning mix and onions, and mix well. 🔪
2. Mince using the 3 mm hole disc.
3. Mix well, adding 50 ml of sparkling water, until well combined. 💧
*Spice mix (per kg meat):*
20 g curing salt (sea salt optional, season to taste) 🧂
3 g white pepper 🌶️
1.5 g sweet paprika 🌶️
1.5 g hot paprika 🌶️
2.5 g caster sugar or honey 🍯
2 g nutmeg 🌰
0.5 g coriander 🌿
0.5 g cumin 🌿
0.5 g clove powder 🍃
0.5 g marjoram 🌿
0.5 g garlic powder or fresh garlic (1 clove) 🧄
Caraway seeds to taste 🌿
*Aspic:*
1. 250 ml water Heat, add 20 g of Aspic Bloom powder and dissolve. ☕
2. Slowly add to the sausage meat until the desired consistency is reached. 🍲
3. Pour into disposable glasses and brew for 1.5-2 hours at 95-98 degrees Celsius. 🌡️
*Gummy Bears:*
1. Mix 1 liter of hot water with 75 g of Aspic Bloom. ☕
2. Add cherry juice, various juices, sugar, or syrup (pay attention to the amount of water). 🍒🍹
3. Pour into molds and let cool overnight. ❄️
*Note:*
If Bloom isn't available, white gelatin can be used at Penny Markt.
Thinking about making a gummy bear video? 🎥
Have fun making it! 🍴.
Onion sausage in a jelly coat.
1. Starting material 250 pork belly or green bacon (back fat) 750g pork neck and 100 g butcher onion, dice.
2. Cut the meat into wolf-fair pieces, add the spice mix the onion and mix well.
3. Throw with the 3mm perforated disc.
4. Then add very well with the addition of 50 cl. Sparkling water until a good bond is obtained.
The spice mixture is always on 1 kg of meat.
20 g pick salt, of course, sea salt is also please at the end to taste again!
3 g pepper white
1.5 g paprika powder sweet
1.5 g hot pepper
2.5 g of fine cane sugar or honey
0.5 g of coriander
0.5 g cummin
05 g clove powder
0.5 g of marjoram
0.5 g garlic powder or fresh garlic 1 toe
Some cumin who likes it.
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jelly
Heat 250 ml of water and add 20 g aspic bloom powder and dissolve well.
Add the meat with slow addition and add until desired
Consistency arises.
Filling in disposable glasses and boiling.
Cook for 1.5 to 2 hours. 95 - 98 degrees.
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Who wants to make the gummy bears here is the recipe.
First, mix 1 liter of hot water with 75 g Aspic Bloom.
Stir in the juice of juices, sugar, or syrup, but pay attention to the amount of water! Possibly add aspic.
Fill into small molds and let cool for 1 night.
If you don't have a Bloom, you can also use gelatin white at the penny market.
If you want, will I make a gummy video?
Now have fun while copying.
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