Braunschweiger Dry Sausage - Russian

Braunschweiger dry sausage known in Russia as Брауншвеигская колбаса.

Lean beef450 g0.99 lb
pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #15 g1 tsp
Sugar2 g1/2 tsp
Black pepper1 g1/2 tsp
Cardamom0.3 g1/4 tsp
  1. Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef, pork and back fat in separate food grade containers. Mix pork and beef with salt, Cure #1 and sugar according to the recipe (estimate amounts). Back fat needs salt only. Pack tightly to eliminate air and cover with clean cloth. Place for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
  2. Grind beef through 1/8” (2 mm) plate. Grind pork through 1/8” (2 mm) plate. Dice back fat into 3/16” (4 mm) cubes.
  3. Mix beef with salt, cure, sugar and spices. Add pork and mix. Add fat cubes and remix everything together. Don’t add any water.
  4. Stuff sausages firmly into 45-50 mm beef middles or fibrous casings. Sausage length up to 20” (50 cm).
  5. Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
  6. Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
  7. Dry sausages for 5-7 days (depending on sausage diameter) at 11-15 C, 80-84 humidity. Dry 20-23 days more at 10-12 C, 74-78% humidity.

Finished sausage should contain 60% of its original weight.

Russians used an ingenious method for distinguishing between sausage types by lacing sausages across with a butcher twine:

Braunschweiger Sausage

Two laces from the top.

Available from Amazon in paperback and eBook format

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