Meats and Sausages
Romanian Sausage
Meats | Metric | US |
---|---|---|
lean pork | 750 g | 1.65 lb. |
fat 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
- Grind pork meat through 3/8” (10 mm) plate.
- Mix all ingredients adding water.
- Stuff into 36 mm hog casings.
- 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.
- 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.
- Increase temperature to 170° F ( 77° C) (no smoke applied) until an internal meat temperature of 154° F (68° C) is reached.
- Shower sausages with cold water until internal meat temperature is reduced to 110° F (43° F).
- Keep refrigerated.