Curry Sausage

Last Updated on October 2, 2024

Smoked sausages made from prime beef, pork cut, pork fat, water and spices.

Ingredients:

Range for 10 kg sausages: 5 kg of prime beef 3.5 kg pork cutlet with skin 1.5 kg pork fat without skin 1.4 l of water pig intestines Spices per 1 kg of meat: 3 g of rubbed garlic 3 g 3 gcurry spices ground black pepper

Procedure:

1. To make these sausages, use pre-salted aged meat; grind the beef, stripped of its sinews, finely over a board with holes 2 mm in diameter, and grind half the pork cutlet with the skin on in the same way
2. Coarsely grind the rest of the skinless cutlet through a board with holes 8-10 mm in diameter
3. Cut the back fat into cubes about 1 cm in edge, then mix the beef with the specified amount of water and spices into a well-binding clutch, add the finely ground cutlet and mix everything well
4. Finally, stir in the lard cubes and the coarsely ground remaining skinless pork cutlet
5. Stuff the mixed mixture into sheep casings or shredded pork intestines
6. We make sausages 200 g heavy, twisted and pinched at the end
7. We hang the sausages on sticks so that they do not touch each other and then put them in a heated smoker at 60-70 °C
8.

Note:

For more on smoking, see our cooking school.