Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| Lean beef | 350 g | 0.77 lb |
| Lean pork | 350 g | 0.77 lb |
| Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 30 g | 5 tsp |
| Cure #1 | 5 g | 1 tsp |
| Sugar | 2 g | 1/2 tsp |
| Pepper | 1.5 g | 1 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Cardamom or nutmeg | 0.5 g | 1/4 tsp |
| Cognac | 2.5 ml | 1 tsp |
Instructions
- 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.
- 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.
- Mix beef with spices. Add pork and mix. Add fat cubes and remix everything together. Don’t add any water.
- Stuff sausages firmly into 45-55 mm beef middles or fibrous casings. Make links up to 20” (50 cm ) long.
- Hang sausages for 5-7 days at 2-4 C.
- Using dry wood, smoke sausages for 2-3 days with cold smoke, 18-22 C.
- 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:
Three equally spaced laces.
