Making a nice, succulent cooked ham at home is easier thank you think. All you need is a decent vacuum sealer, nitrite cure and spices to your liking. For my verison I simply used the French quatre épices spice mix.
If there is one type of sausage that divides people, then it is blood sausage. For some it is a delicacy, others feel disgusted by it. It should come as no surprise that I belong to the former group of people. So it is only consequent that I also try to make some proper blutwurst in my sausage kitchen.
In Germany there are countless varieties of Leberwurst, two of which I like in particular. For one there is the grey "Hausmacher" style from Palatinate. Being born in Mannheim this may well be called my home sausage. Then I also love the smoked variety in thin rings which is also suitable for air drying. So when I decided to convert my ProQ Frontier water smoker to cold smoking I did not have to think for long what to make as first job.
Yesterday I have tackled a very interesting sausage making project: mortadella. I intended to get as close as possible to the original specifications for Mortadella Bologna IGP, the "proper one".
A few days ago my new Magimix food processor arrived, and understandably my fingers began to itch. As a first task for the machine I decided on leberkäse because you don't need sausage casings for this.