Swiss sausages

About the dish

Sausage making belonged to the slaughtering season in Erken's chapter on butchering, where meat and fat were fully used.

How to make it

1. 1

   Make the meat mixture

   Mince the beef 10 times and work it well. Add the seasoning and potato flour, and add the water little by little.

2. 2

   Add the fat

   Mince the pork fat twice separately and work it in at the end together with the diced fat.

3. 3

   Stuff and salt

   Stuff into straight casings. Rub the sausages with 3 tbsp salt and 1 tsp saltpetre.

4. 4

   Hang, smoke and boil

   Hang the sausages for 1 day and smoke for 1–2 hours. Boil them.

5. 5

   Note

   Note: Saltpetre is no longer used in home charcuterie; use curing salt (nitrite) at the stated dosage and follow safe curing advice, and cook the sausages through.