| Ingredient | Quantity(grams) |
|---|---|
| Pork shoulder | 900 |
| Sauerkraut | 225 |
| Pork belly | 100 |
| Cold Water | 60 |
| Salt | 15 |
| dehydrated chives | 10 |
| Powdered garlic | 5 |
| Ground black pepper | 5 |
| Dehydrated basil | 5 |
| Mustard corns | 5 |
| Ground black pepper | 3 |
| Instacure#1 | 2.5 |
| Isolated soy protein | 2.5 |
| Antioxidant(erythorbate) | 2.5 |
| Coriander seed | 2 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Krautwurst Sausage
Grind the meats or finely chop them with a knife;
Mix the meat, bacon, sauerkraut, and spices;
Let it rest for 12 hours in a refrigerated environment;
Stuff into 32 mm natural pork casings in 15 cm links;
Let it rest for 12 hours in a refrigerated environment;
Consume within 48 hours.
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