Saucisse de Strasbourg

This is a French version of Frankfurter sausage. Strasbourg is the capital and largest city of the Alsace-Champagne-Ardenne-Lorraine region in eastern France.

MeatsMetricUS
Pork700 g1.54 lb
Back fat or fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Cure #12.5 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Paprika, sweet1.0 g1/2 tsp
Water60 ml2 oz fl
Instructions
  1. Grind meat and fat through 3/8” (8 mm) plate.
  2. Using food processor emulsify meat and fat adding all ingredients and 60 ml (2 oz fl) of cold water.
  3. Stuff into 26 mm sheep casings forming 6” (15 cm) links.
  4. Apply smoke for 30 minutes.
  5. Cook in water at 80° C (176° F) for 25 minutes.
  6. Cool in cold water, dry and refrigerate.

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