Discussion in 'Sausage' started by dirtsailor2003, Oct 17, 2014.

  1. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Has anyone made this style of sausage?? It sounds like a type of summer sausage.

    Hormel and Wikstrom's both sell it and refer to it as a Swedish dry sausage. The Hormel version is popular in Kauai where it used to make musabi.


    Swedish dry sausage
    pork butt400 g0.88 lb.
    beef chuck400 g0.88 lb.
    pork cheeks (jowls) or bacon200 g0.44 lb.

    Ingredients per 1000g (1 kg) of meat

    salt28 g5 tsp.
    Cure #22.5 g½ tsp.
    dextrose (glucose)2.0 g⅓ tsp.
    sugar2.0 g⅓ tsp.
    white pepper3.0 g1½ tsp.
    cardamom2.0 g1 tsp.
    coriander2.0 g1 tsp.
    T-SPX culture0.12 guse scale


    1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
    2. Mix all ingredients with meat.
    3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
    4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
    5. Cold smoke below 20º C (68º C) with thin smoke for 24 hours.
    6. Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
    7. Store sausages at 10-15º C (50-59º F), <75% humidity.
  2. welshrarebit

    welshrarebit Master of the Pit

    I think its a type of hard salami.

    The last job I worked at the head chef was from Kauai and he gave me one. It was good but I'll stick with spam and potagee sausage...
  3. szynka

    szynka Fire Starter

    It's a bit different from summer sausage which is a semi dry product and this is a type of salami, similar in spices to Polish salami and German salami (which also might have included ginger).  The recipe is a good basic recipe probably worth trying.

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