Sausage with orange and cognac


  • Pork semi-fat — 3kg
  • Fat — 500 gr.
  • Salt — 2%
  • CUR#2 — 0,25%
  • Sugar — 0,5%
  • Black pepper — 0,5%
  • Pimenton — 0,3%
  • Granulated garlic — 0,5%
  • Orange peel — 60 gr
  • Sichuan pepper — 2 gr.
  • Ginger — 3 gr.
  • Cognac Jerez — 100 gr.
  • Cultures T-SP
  • Broth — 200 gr.

The orange peel was previously dried in oven in «convection» mode at 45C and soaked in cognac for an hour.

The meat was processed through mincing machine with 5 mm disc. The fat was cut in cubes by 0,5 cm and mixed well. Then I put the meat in pork tripe with diameter about 42 mm. I hung the product in a climate chamber for 24 hours at +22C and 95% of humidity. Then during the next 2 days I lowed down the temperature and humidity by 7%.

After that the product was placed in a climate chamber at standard 13C and 75% of humidity.

Weight loss by 40% within 35 days. Equilibration in vacuo from 1 week.

Even when drying in climate chamber the sausage smelled breathtakingly. At first I was impressed by jerez notes, later a strong alcohol smell disappeared and orange notes sounded loudly. Finally a real «nose» might notice all the ingredients in that amazing bouquet of aromas.

The sausage turned to be very festive, outstanding and delicious, like most of the products I make with my clever pair of hands.

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