Mysliwska - Hunter's Sausage

Mysliwska Sausage - Hunter’s Sausage is made of pork and beef. A hunter carried a big hunting bag where he kept the necessary tools and food that had to last for a number of days. Mysliwska Sausage was a relatively short, well smoked sausage that would make an ideal food or snack in those circumstances. Hunter’s Sausage is popular in many countries, for example in Germany it is called Jadgwurst and in Italy Cotechino. Prolonged smoking and juniper berries give the sausage its unique character.

Meats Metric US
lean pork 650 g 1.43 lbs.
lean beef 100 g 0.22 lbs.
vegetable oil 30 g 2 Tbsp
potato flour 20 g 4 tsp.
cold water 100 g 1/2 Tbsp

Ingredients per 1000g (1 kg) of meat

salt 18 g 3 tsp.
Cure #1 2.5 g 1/2 tsp.
gelatin 10.0 g 2 tsp.
Sausage Maker Fat Replacer 4.0 g 1 tsp.
pepper 2.0 g 1 tsp.
sugar 1.0 g 1/5 tsp.
garlic 3.5 g 1 clove
juniper 1.0 g 1/2 tsp.

Instructions

  1. Grind lean pork with 1/2" (13 mm) plate. Grind beef twice through 1/8" (2-3 mm) plate.
  2. Add cold water into the ground beef and mix well with all ingredients except oil. Add pork and mix all together. Add oil and mix all together.
  3. Stuff mixture into 32 mm hog casings and form 7 - 8" (18 - 20 cm) links.
  4. Hang sausages at room temperature for 2 hours.
  5. Sausage is hot smoked in a few distinct stages:
  6. Shower with cold water for about 5 minutes and place in a refrigerator.

Notes

144 calories per 100 g serving.