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Germans from Russia - Sausage Recipes

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Olyeller View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Olyeller Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2019 at 22:15
Looks pretty good to me. I'm not familiar with the poached then dried method, but the result looks OK. The empty end may not win you points at the County Fair, but I bet it will eat just as well.
Dry cured sausages will usually wind up covered in white mold, which is part of the process. A true dried sausage is hard to do because you have to keep it at cool temps and closely monitored humidity.
Jerky is easy by comparison.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 March 2019 at 11:59
Agreed, Olyeller - doing it "right" is definitely a process; I'm happy with my "farmhouse style" approach, but one day I'll see if I can do something a little more refined.

We did try this sausage on Friday, and it truly was good. it sliced easily enough, and held together nicely. In spite of the sausage not having any binding agents, it was moist and seemed to have a great texture. The sausage had "reduced" as it dried a bit, concentrating the flavours quite well; I will still see if I can do a better job of retaining of the salt flavor next time, but for the most part I am very, very happy with how this sausage turned out, especially considering some of my improvised methods.

There was a tiny bit of case hardening on the outside, but this is no big deal. We simply wrapped the un-used sausage in clear plastic wrap and put it in the refrigerator, where the moisture content can equalise. The remaining chubs were also wrapped similarly and put in the freezer; they can equalise as they thaw.
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 March 2019 at 12:55
Here's a photo of the finished sausage "in action" -



Due to the hanging of the sausage and reduction of weight, the texture is very nice and the flavours have concentrated a bit, as well. I'd say that this turned out just about as I intended, and am very happy with it.
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