Romanian Sausage

Meats	Metric	US
lean pork	750 g	1.65 lb.
pork trimmings	250 g	0.55 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.
sugar	2.0 g	⅓ tsp.
coriander	2.0 g	1 tsp.
ginger, ground	0.5 g	¼ tsp.
garlic	3.5 g	1 clove
cold water	100 ml	⅜ cup

Instructions

1. Grind pork meat through 3/8” (10 mm) plate.
2. Mix all ingredients adding water.
3. Stuff into 36 mm hog casings.
4. Hang sausages at room temperature for 1-2 hours to dry OR place for 30 minutes in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the surface of the sausages. Keep the vent fully open to facilitate the removal of moisture.
5. Adjust vent 1/4 open and apply heavy smoke increasing temperature to around 140° F (60° C) until desired color is obtained. This should take about 2 hours.
6. Increase temperature to 170° F ( 77° C) until an internal meat temperature of 154° F (68° C) is reached.
7. Shower sausages with cold water until internal meat temperature is reduced to 110° F (43° F).
8. Keep refrigerated.