Adapted by
April 2018
Yield: 8 to 10 links


1 kilogram pork
100 grams pork fat
4 grams black peppercorns
3 grams coriander seeds
3 grams caraway seeds
0.5 gram dry allspice berries
15 grams salt
2.5 grams pink salt
0.8 grams cayene
3 grams ginger powder
28 grams milk powder
45 grams beer
45 grams water
Hog casings



Chill a large mixing bowl. Freeze pork and fat until just icy on the exterior, but not frozen. Coarsely chop pork and fat and combine in the chilled mixing bowl; reserve in refrigerator. In a small pan over medium heat, combine peppercorns, coriander, caraway, and allspice; toast until fragrant and then cool to room temperature. In a spice grinder, combine toasted spices, salts, cayenne, and ginger; grind until fi ne. Add the spice mixture to the pork, mix to combine, and rest overnight in refrigerator.

Chill a meat grinder, small die, and the bowl of a stand mixer. Th rough the grinder fi tted with the small die, double grind the porkmixture. Transfer pork to the chilled bowl of a stand mixer fi tted with a paddle. Add milk powder, beer, and water; mix on low for 30 seconds. Increase to medium speed for 15 seconds, or until the meat makes a sticky sound. Stuff the ground pork into hog casings, making 7-inch links. Place on a sheet tray and refrigerate overnight.

Heat oven to 250°F. Prepare and heat a smoker to 135°F with the sausages placed inside. Gradually increase temperature to 165°F. Smoke until the internal temperature reaches 155°F. Cool fully.