Salchicha de Turista

A small Spanish fresh sausage. In many countries, for example Russia, such small sausages are called "tourist" sausages as they are easy to carry. They also keep reasonably well due to a larger amount of salt and smoking process. They were often called hunter's sausage as hunters would carry them in a bag as convenience food.
Calories: 210
Servings: 10
Prep time: 1 hour
Cook time: 30 minutes
Nutritional information
MeatsMetricUS
Lean pork600 g1.32 lb
Beef300 g0.66 lb
Pork fat100 g022 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander1.0 g1/2 tsp
Caraway0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
Water30 ml1 oz fl
Instructions
  1. Grind pork and fat through 5 mm (1/4") plate.
  2. Grind beef through 3 mm (1/8") plate.
  3. Mix ground meat with salt and cure #1 until sticky. Add spices and water and mix again.
  4. Stuff into 18-24 mm sheep casings, forming links 10-12 cm (4-5") long.
  5. Apply smoke at 60° C (140° F) for 30 minutes,
  6. Cook in water at 80° C (176° F) for 30 minutes.
  7. Cool in air and refrigerate.

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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.

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