cooked dry sausage

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The cured sausage is usually cooked at low temperature in an oven (about 180°) or smoked in a smokehouse. The internal temperature must reach 165° during the cooking cycle. Cured sausages do not keep after the cooking cycle, so you must refrigerate or freeze them after cooking.

How to eat dry sausage?

Dry sausage can be kept hanging in a cool but not humid place. Failing that, the vegetable drawer of the refrigerator can do the trick. It is eaten in thin slices, peeled and often accompanied by a slice of bread and butter.

What is the difference between a sausage and a dry sausage?

Dry sausage is most often made from fresh coach meat (female pig, breeder). Its diameter is smaller than that of a dry sausage, and its drying time is also shorter, since it is limited to 3 or 4 weeks.

How to make a good dry sausage?

Make a bed of flour and fleur de sel in a gratin dish. Roll the sausages in it, then hang them on a wire in a dry, ventilated place. Repeat the operation after 8 days, until the sausages are very dry.

Is the dry sausage cooked?

Dry sausages are eaten raw, unlike sausages and cooked sausages. It is minced pork seasoned put in a casing (stuffing) and dried. They are salted and fermented, sometimes smoked. Often, the dry sausage is covered with a light white powder.

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How to refine sausage?

Drying should be done in a cool, dry place with a temperature of 10 to 15° C, ideally in a ventilated place. Hanging from the edge of the window would do just fine. For connoisseurs, it is crucial to use a hygrometer. The humidity should be between 75 and 80%.

How is dry sausage made?

The sausage is made up of an animal gut (beef, pork, etc.) stuffed with minced meat, salted or in brine, sometimes garnished with fruit, vegetables, cheese or alcohol.

Which meat for dry sausage?

Meat preparation

A sausage is 3/4 meat and 1/4 fat. The most common meat is lean pork. Shoulder and hard barrier fat are to be preferred.

What piece of pork to make sausage?

For lean meat, pork shoulder or ham is preferred. As for the fat proportion, you can choose hard fat such as back or breast. However, there may be recipes containing beef, wild boar or donkey meat, but the ratio is just around 30%.

How to dry sausage in the fridge?

To prevent it from continuing to dry out, wrap it in a cloth before putting it in the fridge. If you have bought a sausage that is too “soft” and you want to dry it further, hang it in a cool, well-ventilated place or place it in the fridge without wrapping it in a cloth.

How to dry a sausage in the fridge?

Wrap your sausage in a tea towel or a fabric or paper bag (fruit bag from the market) leaving the bag open, before putting it in the bottom of your fridge, it should keep well.

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