Pork Curry Sausage

Pork curry sausage is an emulsified and cooked sausage which is basically frankfurter flavored with curry. You may add beef to the recipe if you like or even make an all beef curry sausage.

MeatsMetricUS
lean pork600 g1.32 lb.
fat pork200 g0.44 lb.
fat pork trimmings200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
white pepper2.0 g1 tsp.
curry powder2.0 g1 tsp.
mace0.5 g⅓ tsp.
ginger0.5 g⅓ tsp.
cardamom2.0 g1 tsp.
coriander2.0 g1 tsp.
nutmeg1.0 g⅓ tsp.
grated lemon peel1.0 g⅓ tsp.
non fat dry milk28 g1 oz.
cold water120 ml½ cup
Instructions
  1. Keep lean meats separate from fat trimmings. Grind lean meats through 3/16” plate (5 mm). Refreeze and grind again. Refreeze again and grind through 1/8” (3 mm) plate. Grind fat trimmings through 1/8” (3 mm) plate, refreeze and grind again.
  2. Mix lean ground pork with all ingredients adding 50 ml of cold water. Add ground fat pork and 50 ml of cold water and mix well. Add fat trimmings and the last 50 ml of water and mix everything well together.
  3. Stuff firmly into 28-32 mm hog casings. Form 4-5” (10-12 cm) long links.
  4. Cook in hot water, at 167º F, 75º C until internal meat temperature reaches 154-158º F (68-70º C). This should take about 15 minutes.
  5. Shower with cold water for 5 minutes.
  6. Keep in a refrigerator.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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