Russian sausage from bush pig

Discussion in 'Sausage' started by fielies, Mar 5, 2012.

  1. Hallo all, I started with primitive sausage grinders , battled a bit to force feed the mix into the loading area into  the skin, yes i followed a recipe of a book that i have, after the sausage has been made, i smoked them for 1 hour and cooled them with a hosepipe , then cooked them at 72 deg celcius for 20 minutes, thereafter i cooled them with ice water, letting them get dry, and then into the fridge. next day fried one in a frying pan and tasted, yes tasted good , but kind of tough, not soft and juicy, well i made a lot , here is a picture of some.

    [​IMG]
     
  2. africanmeat

    africanmeat Master of the Pit OTBS Member

    Can you give us some more Information of the recipe  and your smoking so we can see why it is tough?

    nice color .
     
  3. werdwolf

    werdwolf Master of the Pit OTBS Member

    Was there enough fat on that bush pig?  probably should be aiming for 20% fat.  If not that could be part of the problem.

    But as above, give us some more info.

    They look good though.
     

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