Salchicha de Turista

A small Spanish fresh sausage. In many countries, for example Russia, such small sausages are called "tourist" sausages as they are easy to carry. They also keep reasonably well due to a larger amount of salt and smoking process. They were often called hunter's sausage as hunters would carry them in a bag as convenience food.
Lean pork600 g1.32 lb
Beef300 g0.66 lb
Pork fat100 g022 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Caraway0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
Water30 ml1 oz fl
  1. Grind pork and fat through 5 mm (1/4") plate.
  2. Grind beef through 3 mm (1/8") plate.
  3. Mix ground meat with salt and cure #1 until sticky. Add spices and water and mix again.
  4. Stuff into 18-24 mm sheep casings, forming links 10-12 cm (4-5") long.
  5. Apply smoke at 60° C (140° F) for 30 minutes,
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Cool in air and refrigerate.

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