Grill sausage mix Original no 85 recipe

A classic grill sausage recipe with clean pork profile, juicy texture and a balanced spice blend. Below you get both the full method and a calculator for scaling your own batch.

Batch calculator

The base recipe gives 16,025 kg of farce: 10,000 kg pork, 5,000 kg ice water and 1,025 kg Grillpølseblanding Original no 85.

Ratios are fixed from the original recipe. The calculator scales linearly to your chosen total weight.

Method

1. Keep all raw materials between 2 and 4 degrees Celsius. Pre mince the meat on a 4 to 5 mm plate.
2. Mix Grillpølseblanding Original no 85 into half of the ice water.
3. Make a bind farce by running about one third of the minced meat at high speed in a bowl chopper together with the hydrated spice mix. Scrape down the bowl as needed.
4. Add the remaining minced meat and gradually add the rest of the ice water until you reach the desired texture.
5. Stuff the farce into pork casings to the firmness you prefer. Twist into suitable lengths, around 100 g per sausage.
6. Cook the sausages in water at about 80 degrees Celsius for 15 to 20 minutes.
7. Cool in running cold water and dry completely before packing.

FAQ

Enjoy.