Stolichnaya Dry Sausage

Stolichnaya means the sausage originated in the capital (Moscow). Everybody is familiar with Stolichnaya Vodka, but there are many stolichnaya type sausages.

MaterialsMetricUS
Lean beef350 g0.77 lb
Lean pork350 g0.77 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #15 g1 tsp
Sugar2 g1/2 tsp
Pepper1.5 g1 tsp
Allspice0.5 g1/4 tsp
Cardamom or nutmeg0.5 g1/4 tsp
Cognac2.5 ml1 tsp
Instructions
  1. Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef, pork and pork belly in separate food grade containers. Mix back fat with 10 g (2 tsp) of salt. Mix beef and pork with salt, Cure #1 and sugar according to the recipe (estimate amounts). 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.
  2. Grind beef through 1/8" (2 mm) plate. Grind pork through 1/8” (2 mm) plate. Dice back fat into 1/8” (3 mm) cubes.
  3. Mix beef with spices. Add pork and mix. Add fat cubes and remix everything together. Don’t add any water.
  4. Stuff sausages firmly into 45-55 mm beef middles or fibrous casings. Make links up to 20” (50 cm ) long.
  5. Hang sausages for 5-7 days at 2-4 C.
  6. Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
  7. 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.
Notes

Finished sausage should retain 65% of its original weight.

Russians used an ingenious method for distinguishing between sausage types by lacing sausages across with a butcher twine:

Stolichnaya Dry Russian Sausage

Three equally spaced laces.

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