Delicatessen sausage is a cooked and smoked Russian top quality sausage.
|beef, lean, top quality||400 g||0.88 lb|
|fatty pork,||350 g||0.77 lb|
|back fat||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|salt||30 g||5 tsp|
|cure #1||2.5 g||1/2 tsp|
|sugar||20 g||4 tsp.|
|pepper||2 g||1 tsp|
|nutmeg or cardamom||1 g||1/2 tsp|
- 1. Curing. Cut beef and pork into 5 cm (2 inch) pieces and mix with salt. Keep under refrigeration for 72 hours.
- 2. Grind beef and pork through 2-3 mm (1/8") plate
- 3. Cut back fat into 80 mm long x 5 mm diameter strips.
- 4. Mix ground meats and fat strips with cure #1 and spices. No water is added.
- 5. Stuff into 40-60 mm pork, beef or fibrous casings. Make 25-50 cm (1-2') long links.
- 6. Hold at 10 C (50 F) for 48 hours at refrigertor temperature (40 C, 40 F) or for 24 hours at 10 C (50 F).
- 7. Bake for 60-120 minutes at 50-60 C (122-140 F).
- 8. Cook for 45-90 min in 68-72 C (154-162 F) water.
- 9. Shower with cold water, then hang for 3-5 hours to cool to 10-15 C (50-60 F).
- 10. Smoke with warm-hot smoke 40-50 C (100-122 F) for 24 hours OR with medium smoke 32-35 C (90-95 F) for 48 hours. Do not apply heavy smoke.
- 11. Sausage can be kept at 12 C (53 F) for 7 days or for 1 month in a refrigerator.
The above are the original Russian instructions for making smoked and cooked sausage.
The preservation was of most importance as very few prople owned the refrigerator.
You can skip #1 and #6 steps if the sausage is refrigerated.
The sausage was laced across with butcher twine 3 times. The bands were equally spaced.