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post #1 of 3
Thread Starter 

Has anyone made this style of sausage?? It sounds like a type of summer sausage.


Hormel and Wikstrom's both sell it and refer to it as a Swedish dry sausage. The Hormel version is popular in Kauai where it used to make musabi.



Swedish dry sausage

Meats Metric US
pork butt 400 g 0.88 lb.
beef chuck 400 g 0.88 lb.
pork cheeks (jowls) or bacon 200 g 0.44 lb.

Ingredients per 1000g (1 kg) of meat

salt 28 g 5 tsp.
Cure #2 2.5 g ½ tsp.
dextrose (glucose) 2.0 g ⅓ tsp.
sugar 2.0 g ⅓ tsp.
white pepper 3.0 g 1½ tsp.
cardamom 2.0 g 1 tsp.
coriander 2.0 g 1 tsp.
T-SPX culture 0.12 g use scale


  1. Grind pork and back fat through 3/16” plate (5 mm). Grind beef with ⅛” plate.
  2. Mix all ingredients with meat.
  3. Stuff firmly into 60 mm beef middles or protein lined fibrous casings. Make 16” long links.
  4. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  5. Cold smoke below 20º C (68º C) with thin smoke for 24 hours.
  6. Dry at 16-12º C (60-54º F), 85-80% humidity, for 2-3 months. The sausage is dried until around 30-35% in weight is lost.
  7. Store sausages at 10-15º C (50-59º F), <75% humidity.
post #2 of 3
I think its a type of hard salami.

The last job I worked at the head chef was from Kauai and he gave me one. It was good but I'll stick with spam and potagee sausage...
post #3 of 3

It's a bit different from summer sausage which is a semi dry product and this is a type of salami, similar in spices to Polish salami and German salami (which also might have included ginger).  The recipe is a good basic recipe probably worth trying.

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