Delicatessen sausage is a cooked and smoked Russian top quality sausage.
Prep time: 120 hours
Cook time: 26 hours
|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|
- Curing. Cut beef and pork into 5 cm (2 inch) pieces and mix with salt. Keep under refrigeration for 72 hours.
- Grind beef and pork through 2-3 mm (1/8") plate.
- Cut back fat into 80 mm long x 5 mm diameter strips.
- Mix ground meats and fat strips with cure #1 and spices. No water is added.
- Stuff into 40-60 mm pork, beef or fibrous casings. Make 25-50 cm (1-2') long links.
- Hold in refrigerator or below 10° C (50°F) for 48 hours.
- Bake for 60-120 minutes at 50-60° C (122-140° F).
- Cook for 45-90 min in 68-72° C (154-162° F) water.
- Shower with cold water, then hang for 3-5 hours to cool to 10-15° C (50-60°F).
- 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.
- 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 sausages that could be kept at room temperature.
The preservation was of most importance as very few people owned the refrigerator.
The sausage was laced across with butcher twine 3 times. The bands were equally spaced.