Meats and Sausages
Morrpølse
Morr sausage is a Norwegian salami which is probably one of the oldest processed food products in Norway. Morr sausage has, like other sausages , probably been made in Norway ever since the Viking era.Traditionally morr sausage was made from tripe, usually from sheep and offal meat such as heart, lungs, kidneys, tongue, stomach, esophagus and colon. These were chopped or ground together, spiced and stuffed into the animal gut. Then the sausages were hung in a cool place often for several months. The chamber had to be occassionally heated by burning wood so the sausages were cold smoked as well.
| Meats | Metric | US |
|---|---|---|
| Pork, sheep, goat, wild game, (70% lean/30% fat) | 1000 g | 2.2 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 5 tsp |
| Cure #2 | 3.0 g | 1/2 tsp |
| Pepper | 4.0 g | 2 tsp |
| Caraway | 1.0 g | 1/2 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Juniper berries, dry and crushed | 2 berries | 2 |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind lean meat through 1/4” (6 mm) plate.
- Dice fat into 1/4” (6 mm) cubes.
- 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix lean pork with salt and cure #2. Add spices and culture. Mix. Add diced fat and mix all together.
- Stuff firmly into 40 mm natural casings making 8” (20 cm) links.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Apply a thin cold smoke at 18° C (64° F), 65-75% humidity for 2 days.
- Dry at 15→12° C (59→53° F), 65-75% humidity for 30 days.
- Store at 10-12° C (50°-55 F), 75% humidity.
Notes
Wild game meat is very lean and will benefit from some pork fat.
