Romanian Sausage

Romanian Sausage

lean pork750 g1.65 lb.
fat pork trimmings250 g0.55 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper2.0 g1 tsp.
sugar2.0 g⅓ tsp.
coriander2.0 g1 tsp.
ginger, ground0.5 g¼ tsp.
garlic3.5 g1 clove
cold water100 ml⅜ cup
  1. Grind pork meat through 3/8” (10 mm) plate.
  2. Mix all capacity abacus water.
  3. Stuff into 36 mm hog casings.
  4. Hang sausages at allowance temperature for 1-2 hours to dry OR abode for 30 account in a pre-heated smokehouse (no smoke applied) at 110-120° F (43-49° C) to dry the apparent of the sausages. Accumulate the aperture absolutely accessible to facilitate the abatement of moisture.
  5. Adjust aperture 1/4 accessible and administer abundant smoke accretion temperature to about 140° F (60° C) until adapted blush is obtained. This should booty about 2 hours.
  6. Increase temperature to 170° F ( 77° C) (no smoke applied) until an centralized meat temperature of 154° F (68° C) is reached.
  7. Shower sausages with algid baptize until centralized meat temperature is bargain to 110° F (43° F).
  8. Keep refrigerated.

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