Russian Sausage (Cold Smoked)

Russian Sausage (Cold Smoked). This is the original cold smoked version of the Russian sausage.

lean pork500 g1.10 lb.
pork back fat300 g0.66 lb.
beef200 g0.44 lb.
Ingredients per 1000g (1 kg) of meat
salt28 g4½ tsp.
Cure #25.0 g1 tsp.
pepper2.0 g1 tsp.
sugar2.0 g⅓ tsp.
cardamom2.0 g1 tsp.
allspice2.0 g1 tsp.
Madeira wine or brandy60 ml¼ cup
  1. Cut meat and fat into 5-6 cm (2”) pieces, mix with salt, sugar and Cure # 1 and place in a cool area for 4 - 5 days.
  2. Grind beef with 3/8” (10 mm) plate. Manually cut back fat into ¼” (6 mm) cubes.
  3. Mix all ingredients with meat adding wine. Mix until all wine is absorbed by the mixture. Then add diced fat and mix everything together.
  4. Stuff into dry beef middles or synthetic fibrous casings 40-60 mm and form 12” (30 cm) long links.
  5. Hang for 2 days in a cool place.
  6. Cold smoke for 6 days.
  7. Dry for 25 - 30 days in a cool, dry and drafty area.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages