Tourist Sausage-Russian

Tourist is a small Russian sausage and convenient item for tourists and travelers. Meats are the same as in Tambov sausage but different spices are employed. Similar to Polish Kabanosy meat stick which is made of pork only.

MeatsMetricUS
beef400 g0.88 lb.
pork200 g0.44 lb.
pork bellies (bacon)400 g0.88 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.0 g1/3 tsp.
pepper2.0 g1 tsp.
caraway1.0 g½ tsp.
garlic3.5 g1 clove
cold water100 ml⅜ cup
Instructions
  1. Grind meats with 3/8” (10 mm) plate. Grind bacon through ⅛ “ (3 mm) plate.
  2. Mix all ingredients with meat adding water. Mix until all water is absorbed by the mixture.
  3. Stuff into sheep casings 24-26 mm and form 12” (30 cm) long links.
  4. Hang at room temperature for 30 minutes (optional step, but recommended).
  5. Hot smoke at 60º C (140º F) for 60 min.
  6. In the last stage of smoking the sausage is baked at 75-90º C (167-194º F) until internal meat temperature is 68-70º C (154-158º F). This will take about 20-30 min.
  7. Shower with cold water for about 5 min, then lower sausage temperature to below 12º C (53º F).
  8. Store in refrigerator.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages