Garlic Sausage

Step 1

Curing. Cut pork and beef meat into 5-6 cm (2”) pieces, mix with 2 tsp of salt and Cure # 1. Pack tightly in separate containers, cover with a cloth and leave for 48 hours in refrigerator. Mix fat trimmings with 1 tsp salt and place in refrigerator for 48 hours.

Step 2

Grind lean pork through 3/4" (20 mm) plate, semi-fat pork and hard fat through 3/8" (10 mm) plate. Grind beef through 2 mm plate and emulsify in food processor adding 50% (in relation to beef weight) of finely crushed ice or cold water. Add spices at this stage.

Step 3

Mix everything together.

Step 4

Stuff casings firmly into 40 mm beef rounds and form rings. Sausage is formed into a ring by the natural properties (twist) of a beef middle, outside diameter 50-70 cm (20-27”) depending on a size of the casing. Both ends tied together with a twine.

Step 5

Hang at room temperature for 30-60 minutes.

Step 6

Apply hot smoke for 110-130 min until casings develop brown color with a red tint.

Step 7

Poach sausages at 161-167°F (72-75°C) for 25-35 min until the meat reaches temperature of 154-158°F (68-70°C).

Step 8

Shower with cold water 15 min, wipe dry and place in a cooler.