Braunschweig sausage is the most common of all uncooked smoked species. Specialists in cooking say that it occupies a leading place among other products. Smoking of such sausage occurs only in its raw form.
Material Content:
Braunschweig sausage - an excursion into history
The sausage was first produced back in the early eighteenth century in Germany, in the city of Braunschweig. Many Germans liked the new type of sausage, so it became popular. History is silent about exactly who invented a unique recipe. Gradually, all countries began to produce Braunschweig sausage, adhering to the standard.
In Russia, the product appeared in 1934. Then the technologists developed a special recipe for making Braunschweig sausage. It is noteworthy that in Germany they have not produced this delicacy for a long time. Now only in Russia there remains a wonderful and unique recipe for cooking.
The correct composition and calorie content of the product
The composition of the sausage includes beef, it should be at least 45%, while pork is not more than 25%. The remaining 30% includes spine fat, it is added frozen to have an unusual cut. The product must be red-brown in color.
For cooking sausages always take only fresh and lean meat. The calorie content of this product is 491 kcal per 100 g of product.
Selection of shell and delicious spices
For the manufacture of Braunschweig sausage, a shell of beef or pork intestine is selected. Before using it, you need to put the ingredient in a cold liquid without adding salt.They fill it with minced meat and dry for about four weeks, and then smoke it in cold smoke. Beech and oak are taken as coals.
You can take the collagen shell, it does not need to be pre-soaked and can be stored even for two whole years in the kitchen drawer. You can also get a polymer look, it does not allow smoke and prevents the formation of mold.
Spices such as black pepper, nutmeg, cinnamon and cardamom add a wonderful taste to sausage.
Sometimes brandy and honey are added to the meat, this gives sophistication to the taste. Braunschweig sausage goes well with unusual spices and thanks to them it only gets better.
Braunschweig Raw Smoked Sausage - Classic Recipe
In order to cook the Braunschweig sausage, you need to cut beef and lean pork into small pieces. The meat must be salted and put in a bag, then sent to the refrigerator for about a week. After the meat product has salted, it will look red. Color must be bright.
Next, you need to grind the meat in a meat grinder, add spices and chopped bacon to the minced meat, while everything needs to be thoroughly mixed. It is necessary to densely fill the shell with the resulting mass. It should be noted that the sausage loaf should bounce off the table when released from a small height - this is a test of readiness. You should put the sausage in the refrigerator for about five days, then hang the loaf for a day at a temperature of + 23-25C. At the end, you should smoke the product for about two days in the smokehouse. After such procedures, smoked sausage is ready for use.
Do it yourself according to GOST
First of all, you need to prepare the ingredients: beef, pork low-fat varieties, bacon, nitrite salt, sugar, cardamom, black pepper. Next, you need to separate the meat from the veins and cut into small pieces. Mix sugar and salt together and fill them with beef and pork. You need to mix everything and put in the refrigerator for five days.
The meat that is salted must be passed through a meat grinder, and the grill on it should be 2-3 mm. The bacon should be slightly frozen, it should be cut into pieces and add to the meat. Cardamom and black pepper should be poured there. It is necessary to mix everything with a mixer so that the fat is evenly distributed and white fibers are visible. The minced meat should be refrigerated for a day. Next, you need to transfer the contents to the shell and tie up on the sediment at a temperature of 3-4 degrees. Leave the product there for three or four days.
After the sausage has settled, you need to put it in a smokehouse for about eight to ten hours. The temperature should be no more than 22 degrees. Next, you need to hang the sausage for forty days in a place where the temperature is up to 10 degrees. Humidity should not exceed 75%.
If there is no special place for storage, you need to take a container and put the sausage there.
It should be put on the very top in the refrigerator, and once a day it will need to be taken out and suspended at room temperature for a couple of hours. This procedure will have to be carried out until the sausage is cooked. After that, sausage will be made with your own hands according to GOST.
The secrets of making delicious sausages
The secret of delicious sausage is that pork should not be greasy, otherwise the product will be spoiled. Before cooking, you need to separate all the cartilage and tendons from the meat. You need to know that only nitrite salt is used for salting the product, it has an antioxidant effect on fats. Dry-cured sausage in this case is stored much longer. After cooking, as a rule, a small mold of white color forms on the loaf.
The moisture in the sausage product should not be higher than 30%, most often if this condition is not met, the product disappears quickly. Before using meat, you need to hold it a little in the refrigerator. In order not to spoil the sausage, you need to choose the right shell from the intestine.Fresh produce is the best choice, because old ingredients will significantly spoil any recipe.
In fact, it is not so difficult to cook Brauschweig sausage at home, as it seems at first. Spices must be present, because they give an unforgettable taste to sausage. In this case, the home-made sausage will be no worse than the purchased option, while there is no need to doubt the quality.
