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 and keep reasonably well. They were often called hunter's sausage as hunters would carry them in a bag as convenience food.
|Lean pork||600 g||1.32 lb|
|Beef||300 g||0.66 lb|
|Pork fat||100 g||022 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||24 g||4 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Coriander||1.0 g||1/2 tsp|
|Caraway||0.5 g||1/4 tsp|
|Garlic, smashed||3.0 g||1 clove|
|Water||30 ml||1 oz fl|
- Grind pork and fat through 5 mm (1/4") plate.
- Grind beef through 3 mm (1/8") plate.
- Mix ground meat with salt and cure #1 until sticky. Add spices and water and mix again.
- Stuff into 18-24 mm sheep casings, forming links 10-12 cm (4-5") long.
- Apply smoke at 60° C (140° F) for 30 minutes,
- Cook in water at 80° C (176° F) for 30 minutes.
- Cool in air and refrigerate.