Rote

Rote is German boiled in water and stuffed into small diameter casing sausage which is similar to Servela, Knacker, Klöpfer and Schüblinge.

MaterialsMetricUS
Lean beef, little fat and connective tissue allowed600 g1.32 lb
Pork belly, medium fat200 g0.44 lb
Water200 ml0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind lean beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind belly through 3 mm (1/8") plate.
  3. Mix beef and pork belly with spices.
  4. Stuff into 28 mm pork casings linking each 30 cm (1 foot).
  5. Hold at room temperature for 60 minutes.
  6. Smoke at 60° C (140° F) for 60 minutes.
  7. Cook in water at 75° C (167° F) for 20 minutes.
  8. Cool in cold water for 5 minutes. Cool in air and refrigerate.

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