Sausage recipes
The sausage recipes that we made in episode #75
In all these recipes we strived for a 70% meat and 30% fat content. This we think is the hardest part of sausage making, to judge how much of the sausage meat in the bowl in front of you is fat? Should you add some fat? How much fat should you add? Animal fat is the nicest, healthiest part of the sausage and it adds lots of good flavour.
We didn’t go much into detail on how to make sausage in this blog post, we just wanted to share the recipes. The recipes is written in grams per kg. So let’s say the recipe says black pepper 3g/kg. If you have 1,7 kg sausage meat in total (including fat), then 1,7x3=5,1. So you add 5,1 grams of pepper. If you have 800 grams of sausage meat, then 0,8x3=2,4. So you ad 2,4 grams of pepper to your sausage meat. Easy!
Hungarian inspired paprika sausage
Natural hog casing, around 28-35 mm we think is good for this type of sausage
Salt 20g/kg
Sweet paprika powder 20 g/kg
Hot paprika powder 10 g/kg
Cumin, crushed in a mortar 2 g/kg
Garlic, fresh 7 g/kg
Water or broth 10% of the weight of the whole batch
Hot smoke it to an inner temperature of 68-72°C
One kind of Bratwurst
Natural hog casing, around 28-35 mm
Salt 18 g/kg
Black pepper 3 g/kg
Oregano 1 g/kg
Rosemary 0,5 g/kg
Thyme 0,8 g/kg
Paprika sweet 2 g/kg
Chili 1 g/kg
Garlic 5 g/kg
Citron zest 0,7 g/kg
Parsley 1 g/kg
Water or broth 10%
We chose to make a bratwurst out of this, so its fresh and not smoked, put it in the freezer. Needs to be thoroughly fried when preparing since it is raw, if you are not sure of the meat, otherwise you can eat it raw if that is your thing.
You could of course smoke this as well, same as the Hungarian style sausage.
Swedish Prince sausage (mini sausages)
Natural sheep casings 20 – 25 mm, make the sausages small, about 7 cm long, the ones in the store are ever shorter than that, but to not have to work too much, we say make them about 7 cm.
Salt 20 g/kg
Black pepper 3 g/kg
White pepper 2 g/kg
Allspice 1,5 g/kg
Mustard seeds 2 g/kg
Ginger powder 2 g/kg
Thyme 0,5 g/kg
Nutmeg 1 g/kg
Onion powder 4 g/kg
Water or broth 10%
Hot smoke it to an inner temperature of 68-72°C
Fritz Törkörv (kind of salami)
This sausage recipe we got from Tovas aunts partner. Tovas family has made versions of it every winter for several years.
Always make salami with the highest quality meat, since it will be raw when you eat it, and you don’t want the wrong kind of bacterial growth in your sausages. If you are new to making salami we recommend you attend a course or read a lot more about the making of salami before you attempt to do this. So make this at your own risk. On the other hand, we want to say don’t be scared to try, we think many have made salami making a lot scarier than it should be.
Natural sheep casings 20 – 25 mm
Salt 24 g/kg
Black pepper 1 g/kg
White pepper 1,8 g/kg
Allspice 1 g/kg
Juniper berries, 1 g/kg
Clove 0,7 g/kg
Onion powder 4 g/kg
Everything crushed in a mortar.
Honey 3 g/kg
Starter culture 0,25 g/kg or according to instructions on bag, we buy ours from here Lundgrens skafferi (Swedish store)
Take some warm water, not too hot so you kill the starter culture, just enough to make the raw honey too liquify. Mix the honey, water and starter culture and mix it in the sausage meat.
Hang to dry, weigh the sausage fresh and then every other day and write it down. The sausage should lose about 50% of weight before ready, this is supposed to be a harder, drier kind of salami, eaten like a snack.
Drying of salami can be a complicated process, but since this is a very thin casing, the risk of the outside drying too fast and trapping the moisture inside is very small.
