Coupe Set

Venison sausage

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g shoulder of venison
220 g pork belly
10 g salt
1.5 g pepper
0.5 g nutmeg
1 g caraway
0.5 g juniper berry
0.25 g bay leaf
1 g marjoram
0.25 g allspice

Recipe preparation

(1) Lightly roast and finely grind the spices. Cut the meat into small cubes, mix well with the spices and freeze.
(2) Pour half of the meat quantity into a pacotizing® beaker at a time and process with the Coupe Set knife once with overpressure
(3) Knead the mass well and make small sausages with sausage casings in approx. 8-10.

Pacojet settings

Mode: cutting
Pressure settings: Overpressure
Number of automatic repetitions: 1
Jet®-Mode suitable: no