Braunschweiger Dry Sausage - Russian
Braunschweiger dry sausage known in Russia as Брауншвеигская колбаса.
|Lean beef||450 g||0.99 lb|
|pork back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Cure #1||5 g||1 tsp|
|Sugar||2 g||1/2 tsp|
|Black pepper||1 g||1/2 tsp|
|Cardamom||0.3 g||1/4 tsp|
- 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.
- 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.
- Mix beef with salt, cure, sugar and spices. Add pork and mix. Add fat cubes and remix everything together. Don’t add any water.
- Stuff sausages firmly into 45-50 mm beef middles or fibrous casings. Sausage length up to 20” (50 cm).
- Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
- Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
- 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: