Meats and Sausages
Russian Sausage (Hot Smoked)
Russian Sausage (Hot Smoked). This is a hot smoked version of the Russian sausage which was originally cold smoked and not cooked.
Meats | Metric | US |
---|---|---|
lean pork | 500 g | 1.10 lb. |
pork back fat | 300 g | 0.66 lb. |
beef | 200 g | 0.44 lb. |
Ingredients per 1000g (1 kg) of meat
salt | 18 g | 3 tsp. |
Cure #1 | 2.5 g | ½ tsp. |
pepper | 2.0 g | 1 tsp. |
cardamom | 2.0 g | 1 tsp. |
allspice | 2.0 g | 1 tsp. |
Madeira wine or brandy | 60 ml | ¼ cup |
cold water | 60 ml | ¼ cup |
Instructions
- Grind meats with 3/8” (10 mm) plate. Cut back fat manually into ⅛“ (3 mm) cubes.
- Mix all ingredients with meat adding wine. Mix until all wine is absorbed by the mixture. Then add diced fat and mix everything together.
- Stuff into beef middles or fibrous synthetic casings 40 - 60 mm and form 12” (30 cm) long links.
- Hang at room temperature for 1-2 hours.
- Apply hot smoke for 110-130 min until casings develop brown color with a red tint.
- In the last stage of smoking the sausage is baked at 167-194º F (75-90º C) until internal meat temperature is 68-70º C (154-158º F).
- Shower with cold water for about 5 min, then lower sausage temperature to below 12º C (53º F).
- Store in refrigerator.