Meats and Sausages
Saucisson aux Noisettes (Dry Sausage with Hazelnuts)
Because of their wonderful flavor hazelnuts are used to produce such famous products like Nutella™ spread or Ferrero Rocher™ chocolates. When mixed with meat hazelnuts release their aroma during drying period creating a wonderful dry sausage. Hazelnuts have strong antioxidant properties and are excellent for health.
| Materials | Metric | US |
|---|---|---|
| Lean pork, no connective tissue | 750 g | 1.65 lb |
| Back fat or hard fat trimmings | 100 g | 0.22 lb |
| Hazelnuts | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 3.0 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 1.0 g | 1/2 tsp |
| Cinnamon | 0.5 g | 1/4 tsp |
| Cloves | 0.25 g | 1/8 tsp |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind lean meat into 3/8” (8 mm) particles.
- Cut partially frozen back fat into 1/4 (6 mm) cubes.
- Dissolve starter culture in 1 tablespoon de-chlorinated water.
- Mix ground meats with salt and cure #2 until sticky. Add spices, culture, whole hazelnuts, chopped fat and mix again.
- Stuff firmly into 60 mm pork bungs forming sections 20-30 cm (8-12") long.
- Ferment at 20° C (68° F) for 72 hours, 90-85% humidity.
- Dry at 16 → 12° C (60-54° F), 85 → 80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
- Store sausages at 10-15° C (50-59° F), <75% humidity.
