Another sausage project. Pfefferbeißer, southern German style.
65/35 lean/fat Swabian Hall.
Ground at 10 mm.
Seasoned with salt, pepper, green peppercorns, sweet and hot paprika, majoram, nutmeg, garlic, brown sugar.
And stuffed into 20/22 mm sheep casings.
Won't be complete for the challenge - they at least need a day of rest, two days of light smoke and 1-2 weeks to mature and dry.