I'm new to the sausage braiding idea and would like to know what it is really for. Can sausages be smoked while in their braid? Or is the woven triple link just a space saver in cold storage?
When I stuff "prinskorv" a Christmas sausage here in Sweden. I have to braid them. Normaly I do 250 of them (5kg) if I dont braid them they will take to much space in the smoker.
The size of each sausage is 7cm long and stuffed in 19mm casing.
I made 20 kg of them this weekend so I do not think they will run out before Christmas.
Merry Christmas and a happy new year from Sweden
Wow Vargard, Those look awesome! So you go ahead and smoke them while they're braided? Do you have any problems with uneven smoke where the sausages touch each other? Also, are you willing to share the recipe? I've never heard of "prinskorv", but they look tasty!
Yes. You allways braid "prinskorv" before smoking as this is the only way to tie so many small sausages. A big advantage is that you do not need to use a string instead using casings to link with. Although commercial "prinskorv" are braided and smoked in this way.
A picture from the newspaper this morning. You see that prinskorv is a big issue in Sweden around christmas :-)
There are spaces between the sausages that are not smoked, but it is not a problem, a "prinskorv should look like this.
I am happy to share the recipe, 'll just translate it correctly using the goggle translation ;-)
I will return as soon as I am satisfied with the translation.
I know it's not the season for "Prinskorv" but it was a while since I stuffed sausage, so yesterday it was time.
Finally I also have completed translating the recipe so here goes.
to 5kg sausage you need.
1.2 kg minced pork
1.0 kg minced backfat
0.4 kg minced veal
0.4 kg minced beef
217gr potato flour
80gr salt with nitrit
145gr milk powder
1.4 liters of ice-cold water
2 pinches of ground dried ginger
2 pinches of ground white pepper
1 pinch of ground nutmeg
Mix all the meat with salt, potato flour and spices. Dilute with milk powder and add the backfat. Mix everything in 10 minutes before diluting with the cold water. Just pour in a little water at a time, imagine that you should make mayonnaise. It will not be good if you pour in all the oil at once, just take it easy.
Fill the mixture into 19-21mm casings, braid as it looks in the picture. smoke the sausages for 1-2 hours until they are nicely browned at 80-85°C, and then simmer them for 20 minutes in 80°C salted water with whole white peppercorns and bay leaf.
I guess this recipe is very similar to ordinary frankfurter and it probably is too.
Nope ... do the math ... it only adds up to 3kg of meat ~ 60%. Most sausage will add up to ~ 95% or more on the meat end of things ... at least the sausage I make and hopefully eat.
However, if you take that 3kg of meat and add 12 kg of hay or straw to it then you have 19.66 kg of sausage ... which works out to roughly 133% meat ...............