Göttinger Stracke is German dry sausage from the city of Göttingen.
Göttinger Stracke carries PGI, 2011 classification.
|Lean pork-shoulder, leg||700 g||1.54 lb|
|Pork belly||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Dextrose||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/3 tsp|
|Coriander||1.0 g||1/2 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Garlic||3.5 g||1 clove|
|T-SPX culture||0.12 g||use scale|
- Grind lean meat and belly meat through 1/4” (6 mm) plate.
- Cut belly fat into 1/4” (6 mm) cubes.
- Dissolve culture in 1 tablespoon of de-chlorinated water 30 minutes before use.
- Mix ground meat with salt and cure #2. Add fat cubes, spices and the culture and mix all together.
- Stuff into 40-60 mm natural casings making straight links which can vary in length.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry for 21-30 days at 12-15º C (54-59º F), 75-80% humidity or until the sausage looses 33% of its original weight.
‘Göttinger Stracke’ can be distinguished from ‘Göttinger Feldkieker’ by means of the shape, diameter and weight of the sausage. ‘Göttinger Stracke’ is straight and uniform in diameter, whereas the diameter of ‘Göttinger Feldkieker’ varies over the length of the sausage having an elongated pear-shape. This means that it matures in a different way and develops a different taste.