Dry Sausages

'Dry' Sausages

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From the beginning, sausage meat was chosen based on what was available and abundant.

Sausage recipes were developed that took advantage of what people had.

If pigs were common ( as they were in so many areas), people made pork sausage.

If families lived on sheep, guess what went into their sausage?

Some cultures had dietary restrictions based on religious beliefs...

but.. ...I doubt you would find many traditional Muslim or Jewish pork sausage recipes.

A Special Thank You to Punkin for the alternative Pepperonni Recipie found Here!

The USDA has a lot of good information answering the question: How Do I? ...Cure & Smoke

Dried Sausages for long term Storage
Dry Cured Pepperoni

Ingredients: 7 pounds pre-frozen or certified pork butt, cubed, fat included 3 pounds lean beef chuck, round or shank, cubed 5 Tablespoons salt 1 Tablespoon sugar 2 Tablespoons cayenne pepper 3 Tablespoons sweet paprika 1 Tablespoons crushed anise seed 1 teaspoon garlic, very finely minced 1 cup dry red wine 1 teaspoon saltpeter 1/2 teaspoon ascorbic acid 6 feet small (1/2-inch diameter) hog casings	Grind the pork and beef through the coarse disk separately. Mix other ingredients with the ground meats and allow to cure covered in refrigerator for 24 hours. Rinse and prepare casings by soaking them in water with a small amount of vinnegar added (about 1/2 hour). A tablespoon of vinegar per cup of water is sufficient. The vinegar softens the casing a bit more and makes it more transparent. Stuff the sausage into the casings and twist off into ten-inch links. Tie two separate knots between every other link, and one knot at the beginning and another at the end of the stuffed casing. Cut between the double knots. This results in pairs of ten-inch links. Hang the pepperoni to dry for six to eight weeks. Once dried, the pepperoni will keep, wrapped, in the refrigerator for several months.

Bruce Aidells' Munich Bratwurst

Ingredients: 1 1/2 lb pork butt -- cut into 1" chunks 1 lb veal shoulder -- cut into 1" chunks 1/2 lb pork fat -- cut into 1" chunks 1 tbsp coarse salt 1 tsp sugar 1 tsp ground black pepper 1 tsp ground mace 1 tsp ground caraway seed 1/2 tsp ground ginger 1/2 c milk medium hog casings	Freeze pork, veal, and fat until slightly frozen -- about 1 hour. Grind meats using the 1/8" plate. Add seasonings and milk. Mix thoroughly by hand, kneading and squeezing mixture to distribute ingredients evenly, or use the paddle attachment on your stand mixer, pausing occasionally to clear paddle. Fry a small patty, taste, and adjust seasonings if needed. Cover bowl with plastic wrap and refrigerate for a couple of hours. Meanwhile, prepare 1+ meter of hog casings according to directions on the package. Stuff the casings.

Brotchen (German Rolls)
Yield: 12 rolls Ingredients 2 1/2-3 cups flour 2 1/2 teaspoons dry active yeast 1 teaspoon sugar 1 teaspoon salt 1 teaspoon oil 1 cup warm water 1 egg white Directions 1. Preheat oven to 450°F. 2. Pour 2 1/2 cups flour into a large bowl and form a well in the center. 3. In a separate container, mix yeast, sugar, and two tablespoons water (water comes from the 1 cup above). 4. Pour yeast mixture into the well but do not mix with the flour at this time. 5. Cover bowl with a cloth and set it in a warm place for 15 minutes to rise. 6. Add remaining water and oil and beat until mixed. Add SALT. 7. Turn dough out onto counter and knead until smooth. Adding remaining 1/2 cup flour as needed. 8. Put dough in bowl, cover and let rise until double in size. (about 30-40 minutes). 9. Punch down and divide dough into 12 parts. 10. Shape into oval rolls and place 3" apart on greased and floured cookie sheet. 11. Cover and let rise until double in size. 12. Beat egg white and 1 tsp water with a fork until frothy and brush onto rolls. Bake for 15-20 minutes or until golden brown. The time is an estimate, depending on how fast your dough rises.

Landjager

Meats Metric US pork (70/30) 700 g 1.54 lb. lean beef 300 g 0.66 lb. Ingredients per 1000g (1 kg) of meat salt 28 g 5 tsp. Cure #2 2.5 g ½ tsp. dextrose (glucose), 0.3% 3.0 g ½ tsp. pepper 3.0 g 1 ½ tsp. cumin 2.0 g 1 tsp. nutmeg 1.0 g ½ tsp T-SPX culture 0.12 g use scale	1. Grind pork through 3/16” plate (5 mm). Grind beef through ⅛” (3 mm) plate. 2. Mix all ingredients with meat. 3. Stuff loosely (80% capacity) into 32-36 mm hog casings. Make links 8” (20 cm) long. Place stuffed sausage between two boards, with some weight on top, to flatten the sausage. Then move to a fermentation room. 4. Ferment at 20º C (68º F) for 72 hours, 95-90% humidity. 5. Remove boards and wipe off any slime that might have accumulated under boards. 6. Dry at room temperature until casings are dry to the touch. Hang square shaped sausages on smokesticks. 7. Cold smoke (< 20º C, 68º F) for a few hours to prevent growth of mold. 8. Dry at 16-12º C (60-54º F), 85 -80% humidity. In about six weeks a shrink of 30% should be achieved. 9. Store sausages at 10-15º C (50-59º F), <75% humidity. Notes: To make a semi-dry version of the sausage, add total of 1% dextrose and ferment at 24º C (75º F) for 24 hours.

A 'Canadian' Landjäger

Pork 75% Beef 25% Spice Block: per Kg of meat 20 gm All purpose Curing Salt per Kg 3 gm White pepper 6 gm of Corn syrup solids 1 gm Caraway seed ground Method: Coarse grind meat Add salt and spices, mix by hand well Add two ounces of Lemon heart rum and mix in well – this from the juice bottle described below. (A good handful of Juniper Berries soaked for 2 – 3 weeks in Lemon heart rum in a 473 ml juice bottle) Grind with fine plate twice Pack into stuffer well avoiding all air if possible Stuff into 29/32 casings ….. Do not pack too tight as need to press Twist into links to 5 – 6 inch length Place on long sticks to dry in closet Following day place sausage in Landjäger plywood press, lay them out with all joined together (not cut) on each board tightly Lay another board on top, repeat process until all are done. Use fill in spacers if needed for the last few links Place six concrete blocks on top of the top layer of plywood for weight Leave for one day in the form Temperature should be 20 C. to fermentate Smoke for one day in the cold smoker Then hang in the closet to dry for one or two or more days When finished with the Landjäger plywood press, wash off with hot water before putting away

A Landjager Press.

Homemade Pepperoni Recipe
5 lb Fresh Ground Beef 3 tsp Liquid Smoke (Leave out if you’re going to smoke your pepperoni) 5 tsp Ground Black Pepper 5 tsp Mustard Seed 4 tsp Crushed Fennel 3 tsp Crushed Red Pepper 3 tsp Garlic Powder 2 tsp Paprika 2 tsp Sugar 5 tsp Morton’s Tender Quick
Combine all of the dry ingredients in a small bowl. Grind 5 pounds of fresh beef from chuck or round, or use 5 pounds of fresh ground beef from the store. Mix togetherthe beef and the dry ingredients and place the homemade pepperoni mixture in the fridge for 48-72 hours. After it has been in the fridge follow one of the methods below for making your homemade pepperoni.
In this recipe for homemade pepperoni you will have the option of making the pepperoni in one of two ways. The first option is the traditional way to make homemade pepperoni. To make your homemade pepperoni in this fashion, follow the recipe below (except for the liquid smoke) and then stuff into hog casings. After you stuff the homemade pepperoni you will need to smoke and dry the pepperoni in your smoker. The next way to make thishomemade pepperoni is the quick and easy recipe. In this method all you need to do is follow the recipe below, and then let the mixture rest in your fridge for 48-72 hours. After that you can form the homemade pepperoni into logs and bake in the oven at 200* for 8 hours.