Meats and Sausages
Medwurst
Swedish sausages are characterized by the addition of potatoes and this semi-dry Medwurst is no exception.
| Meats | Metric | US |
|---|---|---|
| Pork (butt, picnic) | 400 g | 0.88 lb |
| Back fat or hard fat trimmings | 100 g | 0.22 lb |
| Potatoes. boiled | 500 g | 1.10 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Dextrose | 10 g | 2 tsp |
| Sugar | 5.0 g | 1 tsp |
| White pepper | 4.0 g | 2 tsp |
| Granulated or powdered onion | 5.0 g | 3 tsp |
| Allspice, ground | 2.0 g | 1 tsp |
| F-LC culture | 0.25 g | use scale |
Instructions
- Boil potatoes.
- Grind all meats through 3/16” (5 mm) plate. Re-freeze and grind again through 1/8” (3 mm) plate.
- Mix everything together, add 1 cup of water.
- Stuff into 35-40 mm hog, beef middles or fibrous casings.
- Ferment at 24° C (75° F), 80-85% humidity for 72 hours.
- Apply cold smoke for about 1 hour each day.
- Partially cook to 60° C (140° F) internal meat temperature.
- OR
- Smoke for 6 hours at 46° C (115° F) gradually raising temperature until sausage reaches 140° F (60° C) inside.
Notes
Potatoes contain about 2% carbohydrates (sugars).
