How to Make Dried Sausage Step by Step - German style dried sausage EDIT .25% CURE NOT .5%
Vložit
- čas přidán 30. 09. 2021
- Welcome to How To Make Dried Sausage Step by Step! EDIT .25% CURE NOT .5%!!
This is how we make our favourite meat on the charcuterie board: dried sausage.
This version is an unsmoked version that Vanessa's family made all the time and hung in their basement to dry.
Its a super simple recipie for dried sausage.
Ground beef and ground pork approximately 50/50 ratio
2.5% by MEAT weight non iodized salt
.25% by MEAT weight cure #1
Ground black pepper to taste.
That's it!
Takes about 4 weeks from start to finish.
Hope you enjoy this little tutorial on how to make german style dried sausage at home. Let me know if you try it, how you like it!
Today's video is sponsored by:
US!
Vanessa is a 3 time International Best Selling Author of 6 books:
I want a Dragon! - A kids picture book
Zero The Superhero - a kinds first chapter book
Of Lions & Lambs - a historical fiction novel
Still Beautiful - a compilation of stories that help us remember we are
Business Life & The Universe - a compilation of inspiring life and business stories
Bringing Value, Solving Problems and Leaving a Legacy - a compilation of powerful stories from authors like Deniss Waitley, Kevin Wilson, Ray Higdon, Vanessa and more!
These books are found on Vanessa's website www.vanessacanevaro.com
Of course we would love it you would take a look at our website www.ourthriftycottage.com where we have full recipes and tons of other helpful information.
Facebook: / ourthriftycottage.com
Instagram: / ourthriftycottage
TikTok: www.tiktok.com/ourthriftycottage
Music: Solo Acoustic 3
Musician: music by audionautix.com
License: creativecommons.org/licenses/...
I'm gonna give this a try, should be great as long as I don't forget the pork and the fat. Gonna use the Kitchen Aid sausage ropelator attachment
That’s fantastic! Let us know!
My grandparents used to get something that is nearly identical to what you made here can you please describe the taste of the sausage I’ve been looking through the internet for years and this is the closest I’ve gotten
That’s wonderful! The flavour is subtle. Like a mildly funky beef jerky but softened by the fat content. You should try it!
Hello my dear, this is a great, wonderful and very interesting recipe for a German sausage, I am very curious how it tastes when I make it 😋👍well done 👍👍but sorry, you have the wrong presstool 😢
Greetings from Germany and from me, Da Wolfe😁👨🍳
Thank you! And yes there are better presses out there. This one works for the amount I do though. Thanks for watching! Or should I say, Danke!
Question on Long term hanging dried sausage that never really reaches a higher temperature like that aren't you supposed to use a #2 curing salt?
From my understanding, that’s more for fermented salami. Without moisture present and we do keep them refrigerated, the cure #1 should be fine. Like all things we do, we encourage people to not follow us blindly, use us as inspiration to try things themselves and do their own research. In many cultures, dried sausage like this wouldn’t have any curing salt at all. Just salt. Thanks for commenting!!
If your drying more than a month cure2 should be used less than a month cure1 works just fine
Audio is out of sync.
It’s a voice over my friend.