3 lb Beef chuck
2 lb Pork butt
2 tb Salt
4 cl Garlic, pressed
1/2 ts Ginger, ground
1/2 ts Nutmeg, ground
1 tb White pepper
1/2 ts Coriander, ground
1/2 ts Mustard, ground
2 c Water
Grind beef with half of the salt in coarse grinding plate and allow
to cure in refrigerator for 48 hours. Use the other half of
the salt when putting pork through coarse grinding plate and cure
this overnight. Regrind cured beef using fine plate, then add pork
and grind mixture again. Add spices and water and stir heartily
until the whole mixture has become sticky. It may take up to 30-40
minutes to reach this consistency. Stuff the sausage into beef casing
or muslin bags and hang in a cool place overnight. Smoke at about
115 degrees F for about 2 hours or until a rich mahogany brown. Put
the hot, freshly smoked sausage immediately into water heated to
about 170F, and cook it until it squeaks when the pressure of the
thumb and finger on the casing is suddenly released. The usual
cooking time for sausage stuffed in beef intestine is 15-30 minutes
and for a larger casing, 60-90 minutes. Plunge the cooked sausage
into cold water and chill it. Hang in a cool place.
