Homemade Coiled Beef and Pork Sausage with Toasted Coriander

What you need

• 650 g (1 lb 7 oz) beef chuck, cut into 2 cm cubes
• 350 g (12 oz) pork belly, skinless, cut into 2 cm cubes
• 1 tbsp coriander seeds
• 1/4 tsp ground cloves
• 1 tsp black pepper, freshly ground
• 1/2 tsp nutmeg, freshly grated
• 1/2 tsp ground allspice
• 3 tsp fine salt
• 20 ml (1 1/2 tbsp) malt vinegar
• 100 ml (scant 1/2 cup) cold water
• 1 piece natural hog sausage casing, about 1.5 m (5 ft), rinsed
• 1 tbsp neutral oil, for the pan

Method

Restated from the original video

1. 1

   Soak the casing in cold water for at least 1 h, then rinse it through with fresh water.

2. 2

   Toast the coriander seeds in a dry frying pan over medium heat until fragrant, 1-2 min. Cool, then grind finely.

3. 3

   Freeze the beef and pork belly cubes for 20 min until firm at the edges.

4. 4

   Mince the meat through the coarse plate (8 mm) of a grinder into a large bowl.

5. 5

   Add the ground coriander, cloves, pepper, nutmeg, allspice and salt. Mix with your hands until evenly spread.

6. 6

   Pour in the vinegar and the cold water and knead 1-2 min, until the mixture turns sticky and holds together.

7. 7

   Cover and chill for 2 h.

8. 8

   Slide the casing onto the nozzle of a sausage stuffer and knot the end. Feed in the meat steadily, filling the casing firmly but not tight.

9. 9

   Coil the sausage into one flat spiral and prick any air pockets with a pin.

10. 10

    Heat the oil in a large lidded frying pan over medium-low heat. Add the coil and cook covered for 12 min.

11. 11

    Turn the coil over with two spatulas and cook covered for 12 min more, until the center reaches 71 °C (160 °F) and no pink remains.

12. 12

    Uncover, raise the heat to medium-high and brown both sides, 2-3 min each.

13. 13

    Rest for 5 min, then cut into portions.

Imported from blog.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.