Boer Sausage Homemade

For the Boer sausage, turn beef through the 4, 5 mm, bacon and pseudo meat through the 8 mm slice. Mix curing salt and spices (works the same with regular salt) and add to meat.

Mix for approx. 5 min. and then fill into pork thin casings. Twist off to about 200 mm length, smoke warm for about 1 hour (or don’t smoke in the same way) and then cook at 75 degrees Celsius for 30 min.

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