Meats and Sausages
Schüblinge einfach (Simple Schüblinge Sausage)
Schüblinge einfach (einfach=simple) is German scalded sausage. Schüblinge einfach are not allowed to be stuffed into sheep casings or in casings smaller than 32 mm. Schüblinge are typically Swabian sausages.
Materials | Metric | US |
---|---|---|
Lean pork (butt) | 350 g | 0.77 lb |
Lean beef (shoulder) | 300 g | 0.66 lb |
Pork belly | 200 g | 0.44 lb |
Pork skins | 50 g | 0.11 lb |
Water | 100 g | 3.33 oz fl |
Ingredients per 1000g (1 kg) of materials
Salt | 16 g | 2.5 tsp |
Cure #1 | 2.5 g | 1/2 tsp |
Pepper | 2.0 g | 1 tsp |
Paprika | 1.0 g | 1/2 tsp |
Coriander | 1.0 g | 1/2 tsp |
Mace | 1.0 g | 1/2 tsp |
Ginger, ground | 0.5 g | 1/4 tsp |
Instructions
- Precook skins at 90° C (194° F) until soft. Grind through 3 mm (1/8") when still warm.
- Grind lean pork and beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
- Grind pork belly through 3 mm (1/8") plate.
- Mix the sausage mass with spices and ground fat.
- Stuff into 32 mm pork casings linking each 25 cm (10").
- Hold at room temperature for 1-2 hours.
- Smoke at 60° C (140° F) for 60 minutes.
- Boil at 80° C (176° F) for 30 minutes.
- Cool in cold water for 5 minutes. Cool in air and refrigerate.