Cheerios

Cheerios are bright-red cocktail-sized saveloys that are a popular item on children’s parties in both Australia and New Zealand.

MaterialsMetricUS
Beef trimmings300 g0.66 lb
Pork trimmings300 g0.66 lb
Pork back fat or fat trimmings200 g0.44 lb
Farina100 g0.22 lb
Water100 g100 ml
Ingredients per 1000g (1 kg) of materials
Salt15 g2-1/2 tsp
White pepper6.0 g3 tsp
Paprika, sweet2.0 g1 tsp
Ginger0.5 g1/4 tsp
Sage1.0 g1/2 tsp
Cinnamon0.3 g1/8 tsp
Starch15 g2 tsp
Liquid smoke1/2 tsp1/2 tsp
Instructions
  1. Grind meats and fat with 1/8” (3 mm) plate.
  2. Mix with all other ingredients.
  3. Stuff into 24-26 mm sheep casings.
  4. Add to the water a food approved red coloring and cook in water at 80° C (176° F) for 25 minutes.
  5. Cool and refrigerate.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish