Spegelpolse or Danish Smoked Sausage.
Posted: Sun Mar 18, 2012 5:17 pmI have left the recipe in its original entirety, it just requires calculating down to more manageable quantities.
50 lbs Beef.
50 lbs Pork.
24 lbs fat - chopped fine.
16 lbs fat, cut into small cubes.
5 lbs fine salt.
60 grams saltpetre.
140 grams fine white sugar.
170 grams fine white pepper.
Remove all sinews from the meat, chop the beef and pork together and when half chopped, add the fat and the spices. When it is finely chopped and mixed well together, pack it tightly in a wooden trough for 24 hours, as this allows the saltpetre to colour it better and renders the mass firmer. The meat is then placed into a sausage filler and filled into ox or horse runners as tightly as possible. The tighter the skin is filled, the better the sausage will be for cutting when dried. as soon as the skins are filled, they should be laid down in a pickling vat and lightly covered with coarse salt. Boards should then be placed on top of them and they must remain there until all the salt has turned to pickle, when they are taken out and hung up to dry in the air, ie until all moisture runs off them. As soon as they are dry, they should be smoked in cold smoke until they are rich, dark brown colour. The sausage is then ready for eating and will keep for several months. Lengths of about 18 inches.
50 lbs Beef.
50 lbs Pork.
24 lbs fat - chopped fine.
16 lbs fat, cut into small cubes.
5 lbs fine salt.
60 grams saltpetre.
140 grams fine white sugar.
170 grams fine white pepper.
Remove all sinews from the meat, chop the beef and pork together and when half chopped, add the fat and the spices. When it is finely chopped and mixed well together, pack it tightly in a wooden trough for 24 hours, as this allows the saltpetre to colour it better and renders the mass firmer. The meat is then placed into a sausage filler and filled into ox or horse runners as tightly as possible. The tighter the skin is filled, the better the sausage will be for cutting when dried. as soon as the skins are filled, they should be laid down in a pickling vat and lightly covered with coarse salt. Boards should then be placed on top of them and they must remain there until all the salt has turned to pickle, when they are taken out and hung up to dry in the air, ie until all moisture runs off them. As soon as they are dry, they should be smoked in cold smoke until they are rich, dark brown colour. The sausage is then ready for eating and will keep for several months. Lengths of about 18 inches.