Delicatessen Sausage

Delicatessen sausage is a cooked and smoked Russian top quality sausage.

beef, lean, top quality400 g0.88 lb
fatty pork,350 g0.77 lb
back fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
salt30 g5 tsp
cure #12.5 g1/2 tsp
sugar20 g4 tsp.
pepper2 g1 tsp
nutmeg or cardamom1 g1/2 tsp
  1. 1. Curing. Cut beef and pork into 5 cm (2 inch) pieces and mix with salt. Keep under refrigeration for 72 hours.
  2. 2. Grind beef and pork through 2-3 mm (1/8") plate
  3. 3. Cut back fat into 80 mm long x 5 mm diameter strips.
  4. 4. Mix ground meats and fat strips with cure #1 and spices. No water is added.
  5. 5. Stuff into 40-60 mm pork, beef or fibrous casings. Make 25-50 cm (1-2') long links.
  6. 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. 7. Bake for 60-120 minutes at 50-60 C (122-140 F).
  8. 8. Cook for 45-90 min in 68-72 C (154-162 F) water.
  9. 9. Shower with cold water, then hang for 3-5 hours to cool to 10-15 C (50-60 F).
  10. 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. 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.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs