My Blög

Elk sausage with porcini and rose pepper


Yesterday I used my new and shiny Reber sausage stuffer for the first time. Quite a piece, heavy, sturdy and in stainless steel. It’s a bit rough in execution and, being made in Italy, is quite far from all what we like about German engineering. But it sure stuffs the casing quick and easy.

My á la minute made up recipe was this:

  • 2,5 kg minced elk
  • 1 kg pork fat back, medium minced
  • 0,5 kg rusk, seasoned and salted
  • 100 g dried porcini (cep), soaked and chopped in not too big pieces
  • 0,7 l water, including what’s used for the porcini
  • 3 tbsp crushed rose pepper

Let the dried porcini soak in water for at least 30 min. Mix all together, fill the reber with as little air in the sausage meat as possible, and go ahead. Don’t stuff the casing too loose.

Per Ejeklint in disguise

Writings by Per Ejeklint, living and working in Stockholm, Sweden. Follow me on Twitter!