Swedish sausages are characterized by the addition of potatoes and this semi-dry Medwurst is no exception.
|Pork (butt, picnic)||400 g||0.88 lb|
|Back fat or hard fat trimmings||100 g||0.22 lb|
|Potatoes. boiled||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Dextrose||10 g||2 tsp|
|Sugar||5.0 g||1 tsp|
|White pepper||4.0 g||2 tsp|
|Granulated or powdered onion||5.0 g||3 tsp|
|Allspice, ground||2.0 g||1 tsp|
|F-LC culture||0.25 g||use scale|
- Boil potatoes.
- Grind all meats through 3/16” (5 mm) plate. Re-freeze and grind again through 1/8” (3 mm) plate.
- Mix everything together, add 1 cup of water.
- Stuff into 35-40 mm hog, beef middles or fibrous casings.
- Ferment at 24° C (75° F), 80-85% humidity for 72 hours.
- Apply cold smoke for about 1 hour each day.
- Partially cook to 60° C (140° F) internal meat temperature.
- Smoke for 6 hours at 46° C (115° F) gradually raising temperature until sausage reaches 140° F (60° C) inside.
Potatoes contain about 2% carbohydrates (sugars).