Katenrauchwurst sausage derives its name from a smoking process (Katenrauch) that was common in the past. Meats and sausages were suspended for 6-8 weeks in the kitchen or living room of small cottages (Katen) where they acquired smoky flavor from wood fired kitchen stoves. Those were the home made salami type of products as they were dried with a very thin cold smoke.

Lean pork without fat or connective tissue500 g1.10 lb
Pork belly side500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Pepper4.0 g2 tsp
Rum with junipers*5.0 g1 tsp
T-SPX culture0.12 guse scale
  1. Smoke raw belly at 18° C (64° F) for 6 hours.
  2. Grind lean pork through 5 mm (1/4") plate.
  3. Grind pork belly through 5 mm (1/4") plate.
  4. Mix meat, fat and all ingredients together.
  5. Stuff into 60 mm natural casings.
  6. Ferment at 3 days at 20° C (68° F), 95 → 90% humidity.
  7. Dry for 2 days at 18° C (64° F), 90 → 85% humidity.
  8. Dry at 14→ 12° C (58 → 53° F), 85 → 75% humidity for 5 weeks until sausages loose 30% of their original weight.
Traditionally smoked sausages were dark due to uncontrolled smoking process and a variety of cooked foods. To approximate this the casings were often soaked for 6-8 hours in salted blood which painted them almost black. * Rum/Juniper. Rum - 100 ml, crushed juniper berries - 14 g (1/2 oz). The solution is drained and only the liquid is added to sausage mix.

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Spanish Sausages

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