Meats and Sausages
Lamb Sausage (Баранья колбаса)
Russian dry sausage. Sheep sausages were made with sheep tail fat not only in Russia, but in other countries as well, for example Turkish “sojouk.”
| Meats | Metric | US |
|---|---|---|
| Lean beef | 150 g | 0.33 lb |
| Lamb meat rich in connective tissue | 750 g | 1.65 lb |
| Sheep tail fat or other sheep fat | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 30 g | 5 tsp |
| Cure #1 | 5 g | 1 tsp |
| Sugar | 2 g | 1/2 tsp |
| Black pepper | 1 g | 1/2 tsp |
| Garlic | 2 g | 1/2 clove |
Instructions
- Curing meat: cut meat into 1 inch (25 mm) pieces. Dice fat into 3/16” (4 mm) cubes Place beef, sheep meat and sheep fat in separate food grade containers. Mix sheep fat with 3 g (1/2 tsp) salt. Mix sheep meat with 24 g (4 tsp) salt, 3/4 cure #1 and ½ sugar. Mix beef with 3 g (1/2 tsp) salt, ¼ cure #1 and ½ sugar. Estimate amounts. Pack tightly to eliminate air and cover with clean cloth. Hold for 72 hours in refrigerator. Discard any liquid brine and submit meat to grinding.
- Grind beef through 1/8” (2 mm) plate. Grind sheep meat with 1/8” (2 mm) plate. Dice fat into 3/16” (4 mm) cubes.
- Mix beef with spices. Add pork and mix. Add fat and remix everything together. Don’t add any water.
- Stuff sausages firmly into 40-55 mm beef middles or fibrous casings.
- Hang sausages for 5-7 days at 2-4º C (34-40º F).
- Cold smoke for 2-3 days at 18-22º C (64-72º F).
- Dry sausages for 5-7 days (depending on sausage diameter) at 11-15º C (53-59º F), 80-84 humidity.
- Dry 20-23 days more at 10-12º C (50-54º F), 74-78% humidity. Finished sausage should retain 60% of its original weight.
