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Winemaking
Are you looking for new, interesting flavours? Would you like to surprise your guests with an original version of white sausage? Learn our approach and the unique recipe for a classic white sausage which, after smoking in a balcony smoker, gains intensive aroma and flavour that will delight even the most demanding palates!
Preparation:
Cut the meat into pieces with size of about 5 cm. Put them into a bowl, trying to separate different meat types from one another, and then pour salt over them, mix everything well and leave it overnight in a refrigerator.
Rinse the natural casings well prior to using them in order to remove excess preserving salt. Afterwards, soak them in water with temperature of about 30°C for 20 minutes. Please note! If the water temperature is too high, the casings might rupture.
After taking the meat out of the refrigerator, grind the pork shoulder, neck and bacon using a plate with mesh size of 10-12 mm. Grind the fatback using a plate with mesh size of about 8 mm. Beef, on the other hand, should be ground using a plate with the smallest mesh size available. It is best to grind all the meat twice. After the beef is ground, add 200 mL of cold water to it and knead it thoroughly for about 5 minutes until the appearance of white gruel that will bind the meat filling well.
In the next step, combine all the meat portions, add the Granny Emily’s Specialty seasoning and, optionally, other seasonings included on the ingredients list. Knead everything in order to obtain consistency where the filling no longer sticks to hands. Put the filling into a stuffer, pull the casings on and stuff them gently with the filling, forming sections with length of 10 – 15 cm.
Leave the raw sausage to dry for half an hour in a cool and draughty place. During that time, prepare the smoker, placing smoking wood chips inside it that will provide the sausage with appropriate aroma and colour (we recommended using plum tree or cherry tree wood chips for this purpose). Perform hot smoking of the sausage in a temperature of up to 55-65°C for 30-40 minutes. Afterwards, do not cool the sausages down but move them directly to scalding. When putting the sausage in, the scalding water should already have the temperature of 75°C – and this temperature should be maintained for 10-15 minutes. In order to improve the flavour, you can salt the water slightly and add bay leaves, allspice, marjoram and garlic. After the scalding is finished, the sausage is ready to eat.
