Grassland Sausage

In many Eastern countries, Mongolia included, there are vast grasslands which are known as prairies in the USA. In Polish they are called “kresy” hence the name of the sausage. The following is the traditional recipe.

MeatsMetricUS
lean pork600 g1.32 lb.
lean beef or veal200 g0.44 lb.
pork back fat200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g5 tsp.
Cure #22.5 g½ tsp.
allspice2.0 g1 tsp.
marjoram, ground1.0 g½ tsp.
cloves, ground0.5 g¼ tsp.
bay leaf, crushed1 leaf1 leaf
rum60 ml¼ cup
Instructions
  1. Grind meats with 3/8” (10 mm) plate. Cut fat manually into ¾ “ (20 mm) cubes.
  2. Mix all ingredients with meat adding rum. Then add diced fat and mix everything together.
  3. Stuff firmly into 45 mm beef middles or fibrous casings.
  4. Place sausages between two wooden boards, place weight on top and leave in a cool place (50-54º F, 10-12º C) for 2 weeks.
  5. Remove boards and hang sausage in a ventilated cool place for 3 days.
  6. Cold smoke for 7 days.
  7. Store in a cool, dry place.
Notes

To make an easier and modern hot smoked version of the sausage, replace Cure #2 with Cure #1, decrease salt to 18 g, mix all ingredients, then hot smoke and cook the sausage. Store in refrigerator.

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