Braunschweiger Dry Sausage - Russian
|Lean beef||450 g||0.99 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|
|Black pepper||1 g||1/2 tsp|
|Cardamom||0.3 g||1/4 tsp|
- Curing meat. Cut meat into 1 inch (25 mm) pieces. Place beef, pork and back fat in separate food grade containers. Mix pork and beef with salt, Cure #1 and sugar according to the recipe (estimate amounts).
- Back fat needs salt only. 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 3/16” (4 mm) cubes.
- Mix beef with salt, cure, sugar and spices. Add pork and mix. Add fat cubes and remix everything together. Don’t add any water.
- Stuff sausages firmly into 45-50 mm beef middles or fibrous casings. Sausage length up to 20” (50 cm).
- Hang sausages for 5-7 days at 2-4 C, 85-90% humidity.
- 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.
Finished sausage should contain 60% of its original weight.
Russians used an ingenious method for distinguishing between sausage types by lacing sausages across with a butcher twine: