This fermented sausage originates in the area of the German city of Göttingen. Göttinger Feldkieker carries PGI, 2011 classification.
|Lean pork: shoulder, leg||700 g||1.54 lb|
|Pork belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/3 tsp|
|Coriander||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
|Rum||5 ml||1 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind lean meat and belly meat through 1/4” (6 mm) plate.
- Cut belly fat into 1/4” (6 mm) cubes.
- Dissolve culture in 1 tablespoon of de-chlorinated water 30 minutes before use.
- Mix ground meat with salt and cure #2. Add fat cubes, spices and the culture and mix all together.
- Stuff into 70-105 mm natural casings without creating air pockets. Typically, it is filled into bladder-shaped natural casings, the bladder shape being either long-drawn-out or compressed.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry for 45-90 days at 12-15º C (54-59º F), 75-80% humidity until the sausage looses 35% of its original weight.
- Note: ‘Göttinger Feldkieker’ can be distinguished from ‘Göttinger Stracke’ by means of its shape, diameter and weight. In particular, the diameter of ‘Göttinger Feldkieker’ varies over the length of the sausage so it has an elongated pear shape, whilst ‘Göttinger Stracke’ is straight and uniform in diameter. This means that they mature in a different way and develop a different taste.