Harbin Red Sausage
Harbin Red Sausage has been bogus in Harbin, the basic of Heilongjiang arena in the northeastern breadth of China. The arena shares the bound with Russia and in 1900’s abounding Russians, Poles and Lithuanians able horrors of war in their countries and acclimatized in Harbin. They brought their own cuisine and sausage authoritative abilities and Harbin is acclaimed for its comestible dishes. In Advance 1909, a Russian immigrant, Ivan Yakovlevich Churin accustomed “Churin’s Sausage Branch and started assembly of northeastern appearance sausages employing Lithuanian staff. Harbin Red sausage is a archetypal convalescent and smoked pork sausage as they were fabricated in Poland or Lithuania. The sausage was frequently alleged “Li Dao Si” sausage, some alleged it “Kazakh red sausage”, and became awfully accepted with locals. In time, the sausage became accepted all over Ceramics and in added southeastern Asia countries.
|Pork, lean||700 g||1.54 lb|
|Pork aback fat or adamantine fat trimmings||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Black pepper||2.0 g||1 tsp|
|Potato starch||10 g||2 tsp|
|Garlic||3 g||1 clove|
|Nutmeg||0.5 g||1/4 tsp|
|Cumin||0.5 g||1/4 tsp|
|Cardamom||0.3 g||1/5 tsp|
|Water||90 ml||3 oz fl|
- Cut meat into 25 mm, (1”) cubes. Cut fat into ½” 12 mm, (½”) cubes. Accumulate separately.
- Mix fat with 6 g (1 tsp) of salt, backpack durably and abode in refrigerator for 72 hours. Awning with a apple-pie cloth. Sodium nitrite (Cure 1) is not added to fat because fat does not accommodate myoglobin and sodium nitrite does not acknowledge with authentic fat.
- Mix meat with 12 g alkali (2 tsp) and ½ tsp of Cure 1. Backpack durably and abode in refrigerator for 72 hours. Awning with a apple-pie cloth.
- Grind meat with 6 mm (1/4”) plate. Bullwork fat with 6 mm (1/4”), but accumulate separately.
- Mix (knead) arena meat with spices abacus boring baptize until meat adhesive becomes sticky. Add fat cubes and mix all together.
- Stuff durably into 36 mm hog casings basic 20 cm (8”) links.
- Hang sausages at allowance temperature for 60 minutes. Preheat smokehouse.
- Place sausages in smokehouse and smoke for 2 hours at 48-60° C (120-140° F). Use hardwoods like alder, beech, oak or bake-apple and nut trees.
- Cook in baptize at 80° C (176° F) until sausages ability 72° C (160° F) temperature central what should booty about 35 minutes.
- Place for 10 account in algid water.
- Cool in air, again refrigerate.
This is a accessible to eat, absolutely adapted sausage.