Romanian Sausage

Romanian Sausage

MeatsMetricUS
lean pork750 g1.65 lb.
pork trimmings250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
sugar2.0 g⅓ tsp.
coriander2.0 g1 tsp.
ginger, ground0.5 g¼ tsp.
garlic3.5 g1 clove
cold water100 ml⅜ cup
Instructions
  1. Grind pork meat through 3/8” (10 mm) plate.
  2. Mix all ingredients adding water.
  3. Stuff into 36 mm hog casings.
  4. Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate the removal of moisture.
  5. Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. This should take about 2 hours.
  6. Increase temperature to 170° F ( 77° C) until an internal meat temperature of 154° F (68° C) is reached.
  7. Shower sausages with cold water until internal meat temperature is reduced to 110° F (43° F).
  8. Keep refrigerated.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs