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, leg||700 g||1.54 lb|
|Back fat and/or hard pork belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Coriander||0.5 g||1/4 tsp|
|Caraway, ground||0.3 g||1/8 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind meat and fat through 1/8-1/4” (3-6 mm) plate.
- Dissolve culture in 1 tablespoon of de-chlorinated water 30 minutes before use.
- Mix ground meat with salt and cure #2. Add ground fat, spices and the culture and mix all together.
- Stuff into 60 mm natural casing. Make 6-12” (15-30 cm) links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- 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.