Step 1

Clean meat, cut into small strips or cubes, then weigh the meat and fat. Enter that number in the section that reads "How much do you want to make" in grams. The recipe calculator will take care of the rest..

Step 2

Once your meat has been weight place it in the freezer to partially freeze. You want the temperature of your meat to be below 34f (1c)

Step 3

Grind any whole spices you might have using a Mortar & Pestle (or a spice grinder). Combine the freshly ground spices with the rest of the spices and set to the side. DO NOT ADD THE POTATO STARCH AT THIS STEP (THIS WILL BE ADDED WHEN WE MIX THE MEAT)

Step 4

Grind your partially frozen meat and fat on a 8mm plate (10mm is you like a more course sausage).

Step 5

Mix the meat with your spice mix, cover and refrigerate for at least 12 hours.

Step 6

After the 12 hour rest in the refrigerator, rechill your meat. You want the temperature below 34f (1c).

Step 7

Once your meat has been rechilled, add the potato starch and the ice cold water and mix till the meat becomes very sticky. As soon as this happens add the cubed swiss cheese and mix till everything is well incorporated.

Step 8

Stuff into your sausage casings but do not prick the casings (we don't want that cheese to ooze out😉). At this point you can freeze your sausages for later or cook them.

Step 9

Cook your sausage on a low/medium heat till the internal temp reaches 150f (63c)

Step 10

Once it's finished cooking, let the sausage rest for 5 minutes,

Step 11

To assemble the sausage: Take your rye bun and lightly toast it Spread Russian Dressing (or Thousand Island Dressing on both sides Place your sausage in the center Top with sauerkraut

Step 12

Enjoy