Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
