A hard smoked Danish sausage.

Beef400 g0.88 lb
Veal250 g0.33 lb
Pork250 g0.33 lb
Pork back fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Cinnamon0.7 g1/3 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Garlic, smashed3.5 g1 clove
Water60 ml2 oz fl
  1. Grind pork through 1/4” (6 mm) plate.
  2. Grind back fat through 1/4” (6 mm) plate.
  3. Grind veal through 1/8” (3 mm) plate.
  4. Grind beef through 1/8” (3 mm) plate.
  5. Mix/knead ground beef, veal and pork with salt and cure #1 until sticky. Dissolve spices in water and add to the mixture. Finally, add ground fat and mix all together.
  6. Stuff into 36 mm hog casings, making 6” (15 cm) links.
  7. Hold for 1-2 hours at room temperature.
  8. Smoke with beech or oak at 60° C (140° F) for 1-2 hours.
  9. Cook in water at 80° C (176° F) for 35 minutes.
  10. Cool in cold water, briefly dry and refrigerate.

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