Lamb Sausage (Баранья колбаса)

Russian dry sausage. Sheep sausages were fabricated with sheep appendage fat not alone in Russia, but in added countries as well, for archetype Turkish “sojouk.”

Lean beef150 g0.33 lb
Lamb meat affluent in affiliation tissue750 g1.65 lb
Sheep appendage fat or added sheep fat100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #15 g1 tsp
Sugar2 g1/2 tsp
Black pepper1 g1/2 tsp
Garlic2 g1/2 clove
  1. Curing meat: cut meat into 1 inch (25 mm) pieces. Dice fat into 3/16” (4 mm) cubes Abode beef, sheep meat and sheep fat in abstracted aliment brand containers. Mix sheep fat with 3 g (1/2 tsp) salt. Mix sheep meat with 24 g (4 tsp) salt, 3/4 cure #1 and ½ sugar. Mix beef with 3 g (1/2 tsp) salt, ¼ cure #1 and ½ sugar. Appraisal amounts. Backpack deeply to annihilate air and awning with apple-pie cloth. Authority for 72 hours in refrigerator. Abandon any aqueous alkali and abide meat to grinding.
  2. Grind beef through 1/8” (2 mm) plate. Bullwork sheep meat with 1/8” (2 mm) plate. Dice fat into 3/16” (4 mm) cubes.
  3. Mix beef with spices. Add pork and mix. Add fat and remix aggregate together. Don’t add any water.
  4. Stuff sausages durably into 40-55 mm beef middles or coarse casings.
  5. Hang sausages for 5-7 canicule at 2-4º C (34-40º F).
  6. Cold smoke for 2-3 canicule at 18-22º C (64-72º F).
  7. Dry sausages for 5-7 canicule (depending on sausage diameter) at 11-15º C (53-59º F), 80-84 humidity.
  8. Dry 20-23 canicule added at 10-12º C (50-54º F), 74-78% humidity. Accomplished sausage should absorb 60% of its aboriginal weight.

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