Meats and Sausages
Rote
Rote is German boiled in water and stuffed into small diameter casing sausage which is similar to Servela, Knacker, Klöpfer and Schüblinge.
| Materials | Metric | US |
|---|---|---|
| Lean beef, little fat and connective tissue allowed | 600 g | 1.32 lb |
| Pork belly, medium fat | 200 g | 0.44 lb |
| Water | 200 ml | 0.44 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Coriander | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.3 g | 1/8 tsp |
Instructions
- Grind lean beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
- Grind belly through 3 mm (1/8") plate.
- Mix beef and pork belly with spices.
- Stuff into 28 mm pork casings linking each 30 cm (1 foot).
- Hold at room temperature for 60 minutes.
- Smoke at 60° C (140° F) for 60 minutes.
- Cook in water at 75° C (167° F) for 20 minutes.
- Cool in cold water for 5 minutes. Cool in air and refrigerate.
