I don't buy sausage anymore! German grandma Showed Me How to Make Homemade Sausage!

I don't buy sausage anymore! German grandma Showed Me How to Make Homemade Sausage! Learn how to make Braunschweig-style dry-cured sausage at home — a traditional homemade sausage recipe made with beef, lean pork, pork fatback, spices, and cognac. This flavorful dry-cured sausage is slowly aged to create a firm texture and rich, intense flavor. Ingredients: * 17.63 oz (500 g) beef. * 0.35 oz (10 g) curing salt. * 7 oz (200 g) pork belly or pork fatback. * 17.63 oz (500 g) lean pork. * 0.35 oz (10 g) curing salt. * Black pepper. * Sugar. * Hot pepper blend. * Dried ginger. * 50 ml cognac. * 80 mm collagen sausage casing. Trim the beef and remove the sinews and connective tissue, then cut the meat into pieces suitable for grinding. Cut the pork into smaller pieces. Cure the beef and pork separately in the refrigerator at 35–39°F (2–4°C) for 5–7 days. The fatback remains unsalted: freeze it, dice it into approximately 4 mm cubes, and keep it frozen. After curing, partially freeze the beef and pork for about 1 hour. Mix the spices with the cognac and let them rest for 30 minutes. Grind the partially frozen beef through a 2–3 mm plate, add the spice and cognac mixture, and mix for 3–5 minutes until the meat becomes sticky and protein threads develop. Grind the pork through a 4–5 mm plate, combine it with the beef, and mix thoroughly. Gradually incorporate the frozen 4 mm fatback cubes, distributing them evenly throughout the mixture. Keep the meat mixture below 50–54°F (10–12°C) throughout grinding, mixing, and stuffing. Soak the 80 mm collagen casing in warm water for approximately 5 minutes. Pack the mixture firmly into the sausage stuffer, pressing out air pockets, and stuff the casing as tightly as possible. Do not puncture this casing. Label and weigh each sausage to monitor weight loss during the drying process. Hang the sausages in a No Frost refrigerator for drying, or, ideally, maintain 50–59°F (10–15°C) and 70–80% relative humidity. Keep the sausage awa