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.
|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|
- 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.