Hot smoked version of the Russian sausage












       

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Russian Sausage

 
This is a hot smoked version of the Russian sausage which originally cold smoked and not cooked.
 



 1.
meat selection

50% lean pork (butt or ham) -
2.5 kg
30% pork fatback - 1.5 kg
20% beef - 1 kg
 
Meat total:  5 kg

salt

white
pepper
sugar
cardamom
allspice
cup Madeira wine or brandy
cure #1

90 g
7.5 g
10 g
2 g
4 g
240 g
 
9 g

5 Tbs.
4 tsp
2 tsp
1 tsp
2 tsp
1 cup
 
1½ tsp
 


ingredients


 2.
curing
Cut meat and fat into 5-6 cm (2") pieces, mix
with salt and cure #1. Fatback will be slightly salted  as cure #1
(sodium nitrite) reacts with meat myoglobin only. Place in a
container, cover with a cloth and leave for 48 hours in a
refrigerator.


 3.
grinding
Grind  meats with 3/8" (10 mm) plate.
 Cut manually
fatback into ⅛ " (3 mm) cubes.


 4.
mixing
Mix all ingredients with meat adding wine. Mix
until all wine is absorbed by the mixture. Then add diced fat and mix
everything together.


 5.
stuffing
Stuff into beef middles or fibrous synthetic
casings 40 - 60 mm and form
12" (30cm) long links.


 6.
drying(aging)
60 min


 7.
smoking
With hot smoke for 110-130 min until casings
develop brown color with a red tint.


 8.
baking
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).


 9.
cooling
Shower with cold water for about 5 min, then
lower sausage temperature to below 12º C (53º F).


Notes
If curing with European Peklosol, use 80 g of
Peklosol and 20 g of total salt.



 
 
 


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