Eichsfelder Feldgieker

Eichsfelder Feldgieker is a firm, uncooked sausage with a typical, slightly acidic taste. The Eichsfeld is a historical region in south-eastern Lower Saxony and north-western Thuringia.
Eichsfelder Feldgieker carries PGI, 2013 classification.

Pork-shoulder, leg700 g1.54 lb
Back fat and/or hard pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper2.0 g1 tsp
Dextrose3.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Caraway, ground0.3 g1/8 tsp
T-SPX culture0.12 guse scale
  1. Grind meat and fat through 1/8-1/4” (3-6 mm) plate.
  2. Dissolve culture in 1 tablespoon of de-chlorinated water 30 minutes before use.
  3. Mix ground meat with salt and cure #2. Add ground fat, spices and the culture and mix all together.
  4. Stuff into 60 mm natural casing. Make 6-12” (15-30 cm) links.
  5. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  6. Dry for 21 days at 12-15º C (54-59º F), 75-80% humidity until the sausage looses 1/3 of its original weight.
Eichsfelder Feldgieker sausage is often stuffed into a linen bag or bladder or pear-shaped casings.

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