The moment I got chosen to be in #Kultour, I knew I had to do some new things and learn new stuff.
And I was so right. My first task was to learn about sausages and make them on my own.
I am so glad Daniel the butcher, from Anni's Pølsemakeri was so kind to help us with this.
As a half German girl I always thought Germany was the country in the world that consumed the most sausages, or maybe the United States with their love for hot dogs and fast food. Turns out, however, that it is Norway! Norwegians eat 100 kg of pølse per capita each year! Can you believe it!?
First things first, let's get to the basic sausage recipe. To this we will add extra flavor and seasoning.
650 g meat of your choice
250 g fat
20 g salt
You will need a meat grinder. We had the Kitchen Aid Meat Grinder, which works quite nicely for making the sausage "dough". Pass the meat through the grinder and the fat as well. And when the last part of meat is passing the grinder, a good a trick from Daniel is to put a piece of bread to grind. That way you will get all the meat out of it and it will clean a bit too.
Once the meat was done we separated it in four batches. Now comes the part where you can be creative and go crazy with the flavors. We did the following variations:
Sausage 1: Beef & Brie
Sausage 2: Pork, smoked paprika powder and Parmesan cheese
Sausage 3: Pork, beef & Anders' homemade Hitchhiker inspired chicken rub with coffee
The #Kultour sausage: Pork, finely diced shallots, chilli powder and fine herbs
We got so excited about making sausages that we actually didn't make pictures of the process...
This is how it works, though! First, you start the machine and push the meat until you see it come out the other end. Then make a knot. Keep pushing the meat and twist the sausage on the desired length and continue until you have no more meat. Add another knot and you, Sir, have made yourself a home made sausage! Now, if you feel lucky, you can make brioche hot dog buns using this burger bread recipe.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.