Saucisson au Camembert (Dry Sausage with Camembert Cheese)
Dry sausages fabricated with cheese are actual accepted in France. Saucisson au Camembert, Saucisson au Roquefort, Saucisson au Beaufort are everywhere as able-bodied as Saucisson au Fromage de Chèvre (goat cheese). In USA adamantine cheese such as Cheddar or Pepper Jack will be a acceptable choice. Dry Camembert sausage is a accepted account in France. It was aboriginal fabricated in the backward 18th aeon at Camembert, Normandy, in arctic France.
|Lean pork||750 g||1.65 lb|
|Back fat||150 g||0.33 lb|
|Cheese (Camembert)||100 g||0.22 lb|
Ingredients per 1000g (1 kg) of materials
|Salt||28 g||4.5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Nutmeg||1.0 g||1/2 tsp|
|Cumin||1.0 g||1/2 tsp|
|Garlic powder||1.0 g||1/2 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind angular meat into 3/8” (8 mm) particles.
- Cut partially arctic aback fat into 1/4 (6 mm) cubes.
- Dissolve amateur ability in 1 tablespoon de-chlorinated water.
- Mix arena meats with alkali and cure #2 until sticky. Add spices, culture, chopped fat and mix again. Cautiously add cheese and mix all together.
- Stuff durably into 60 mm pork bungs basic sections 20-30 cm (8-12") long.
- Ferment at 20° C (68° F) for 72 hours, 90-85% humidity.
- Dry at 16 → 12° C (60-54° F), 85 → 80% clamminess for 30 days. The sausage is broiled until about 30% in weight is lost.
- Store sausages at 10-15° C (50-59° F),