Beer Ham Sausage
Beer ham sausage is a coarsely structured cooked sausage with visible meat inclusions that give the product its characteristic appearance. The base is a fine emulsion into which diced ham pieces are incorporated. After smoking and poaching, the result is a juicy, firm-slicing sausage.
Ingredients(for 1 kg)
Instructions
Curing
24 hoursCut 400 g shoulder into 1 cm cubes, mix with 9 g curing salt, and cure for 24 hours at 4 °C. Mix remaining meat with 9 g curing salt and cure separately.
Making the emulsion
15 minutesFinely emulsify the base meat and belly with spices in the bowl cutter, adding ice water. Keep temperature below 12 °C. Then gently fold in the meat cubes.
Filling & Smoking
90 minutesFill the mixture into artificial casings (caliber 80 mm) and tie off. Smoke in the smoker at 70 °C with beech wood for 60-90 minutes until the surface is golden brown.
Poaching & Cooling
60 minutesPoach in a water bath at 75 °C to a core temperature of 72 °C. Then immediately shock in ice water and refrigerate for at least 2 hours.
Pro Tip
The meat inclusions should be well-cured and cold before folding them into the emulsion – this preserves the chunkiness and keeps the inclusions firmly embedded.
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