Beer Bites, Smoked, Homemade

Put the pork shoulder and belly through a meat grinder (medium disk). Weigh out mustard seeds, pickling salt, pepper, caraway seeds, sweet paprika, sugar and 1 clove of garlic and mix a herb mixture.

Season with the homemade herb mixture and mix by hand for at least 5 minutes. Mount the filling attachment for sausages on the meat grinder and wind up pork thin casings. Fill one long sausage full. Twist off sausages as needed and place on broomsticks in a warm place, about 2 days to dry, form.

Then smoked in the smoker for about 2 days with beech flour and a hand of juniper berries.

The finished sausage: hang and serve. The longer the sausages hang in, the harder they become. After that they are good for a hearty potato soup.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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