That's ain't no cooked sausage. It's just dry cured, salted and maybe smoked.
Substitute vension for beef if you want.
The meat has to be stored in a freezer about 3 hours before preparation.
Grind the frozen meat coarsly only. Place the ground meat in a non
reactive bowl. Add the cure and spices. Mix about 10 minutes until
well blended, don't use a machine, work with your hands only. Prepare
the casings as usual. Fill the casings with a sausage-stuffing
attachment and grinder, follow the manufacturer's directions. Each
sausage should be 8 inches long. Place pairs of sausages on a clean
wooden board. Place a second board on the top. Use some cans as
weights above. Landjaegers will become flat and rectangle in shape.
After 24 hours place the pairs of sausages in your smoker. Smoke a few
days (cold smoke only) until they are colored very dark reddish brown.
I am not a specialist in this field, but I am agreeing with the receipt Alex has given here. I only can mention, that here we do not treat this kind of sausage by smoke. After preparing of the mixture, we put it into dry lamb small intestines and roll it into flower; after we hang up it in a dry, airy place without direct sun shine. I am not sure how long it is hanging.
The delicacy of the product is in the size of meat particles and especially content of the spices. In different regions of the country people use different spices; often it is the biggest secret. And salt - needless to say.
The best kind of this sausage is prepared by hunters here. I have a relative living in a remote village – each late autumn he kills a deer (moos ?) and wild board. His sausages are the best in the world and are going perfect with dry red home prepared wine. Maybe next Wednesday I will visit him.
Alex, I think it will be not problem for you to do the same in Canadian woods next to Monreal …
What about the home made dill pickles, in the end of August I do for me 35 – 40 glasses of it. It is just fine for me to the end of April.
My receipt is as follows: Apart of the cucumbers I put into the glass 4 soup spoons of 6% vinegar, one such a spoon (or tea spoon) of sugar, a tea spoon of crystal salt, dill, onion, 10-12 bolls of black paper, one no big green hot paper. In the empty space – water. I boil it for 4-5 minutes after boiling.
Some evening I will give another receipt for other very testy picles.
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The worst day biking is still better than the best day of work!
Sounds like real dry cured meat to me. It's sort of like beef jerky, but much more juicy and made the old fashioned way without a lot of artificial preservatives.
We have many many varieties available up here due to the huge ethnic population. It's delicious and extremely nutritious and does well without a cooler.
I always take some when I go on a little trip in the woods.
I wish I could get that here.
Quote:
Originally Posted by borisbob
I am not a specialist in this field, but I am agreeing with the receipt Alex has given here. I only can mention, that here we do not treat this kind of sausage by smoke. After preparing of the mixture, we put it into dry lamb small intestines and roll it into flower; after we hang up it in a dry, airy place without direct sun shine. I am not sure how long it is hanging.
The delicacy of the product is in the size of meat particles and especially content of the spices. In different regions of the country people use different spices; often it is the biggest secret. And salt - needless to say.
The best kind of this sausage is prepared by hunters here. I have a relative living in a remote village ? each late autumn he kills a deer (moos ?) and wild board. His sausages are the best in the world and are going perfect with dry red home prepared wine. Maybe next Wednesday I will visit him.
Alex, I think it will be not problem for you to do the same in Canadian woods next to Monreal ?
What about the home made dill pickles, in the end of August I do for me 35 ? 40 glasses of it. It is just fine for me to the end of April.
My receipt is as follows: Apart of the cucumbers I put into the glass 4 soup spoons of 6% vinegar, one such a spoon (or tea spoon) of sugar, a tea spoon of crystal salt, dill, onion, 10-12 bolls of black paper, one no big green hot paper. In the empty space ? water. I boil it for 4-5 minutes after boiling.
Some evening I will give another receipt for other very testy picles.
Do you make the sausage yourself? I've been reading up on meat curing and preparation, Salamis especially. The wife is getting nervous. I was dehydrating food for a long time, she would come home and get hit with a smell of something then just go into our room.
I dried jalapenos once, I had to air the house out for a couple of days, everyone eyes were stinging.
Me too, my father would make them once a year and we would eat them continually.
Pickled sausage too. My wife hates all the food I grew up with, it all smells, it's all acquired taste. When I go home I eat, she ask "How old is that?".
Me too, my father would make them once a year and we would eat them continually.
Pickled sausage too. My wife hates all the food I grew up with, it all smells, it's all acquired taste. When I go home I eat, she ask "How old is that?".
"My age, want some?"
No Austin, I do not prepare sausages … too much work … When I was in the army, there was a boy in our platoon, and he often avoided to eat slopsmucks they prepared for us … I loved to seat to him and ate everything … Maybe the army will be useful for your wife …
How do you prepare "pickled eggs" ... I do not know what is this ...
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The worst day biking is still better than the best day of work!
Pickled eggs are hard boiled, then put into pickle juice for a time, usually depending on how long you want to wait to eat them, but at least a month or two to soak up the pickle juice. Same for the sausage. They are very good, especially with a beer...
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