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 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.