Schüblinge einfach (Simple Schüblinge Sausage)

Schüblinge einfach (einfach=simple) is German scalded sausage. Schüblinge einfach are not allowed to be stuffed into sheep casings or in casings smaller than 32 mm. Schüblinge are typically Swabian sausages.
MaterialsMetricUS
Lean pork (butt)350 g0.77 lb
Lean beef (shoulder)300 g0.66 lb
Pork belly200 g0.44 lb
Pork skins50 g0.11 lb
Water100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika1.0 g1/2 tsp
Coriander1.0 g1/2 tsp
Mace1.0 g1/2 tsp
Ginger, ground0.5 g1/4 tsp
Instructions
  1. Precook skins at 90° C (194° F) until soft. Grind through 3 mm (1/8") when still warm.
  2. Grind lean pork and beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  3. Grind pork belly through 3 mm (1/8") plate.
  4. Mix the sausage mass with spices and ground fat.
  5. Stuff into 32 mm pork casings linking each 25 cm (10").
  6. Hold at room temperature for 2 hours.
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Boil at 80° C (176° F) for 30 minutes.
  9. Cool in cold water for 5 minutes. Cool in air and refrigerate.

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