Schüblinge einfach (Simple Schüblinge Sausage)

Schüblinge einfach (einfach=simple) is German scalded sausage. Schüblinge einfach are not allowed to be stuffed into sheep casings or in casings smaller than 32 mm. Schüblinge are typically Swabian sausages.

Calories: 220

Servings: 10

Prep time: 2 hours

Cook time: 30 minutes

Nutritional information

Materials	Metric	US
Lean pork (butt)	350 g	0.77 lb
Lean beef (shoulder)	300 g	0.66 lb
Pork belly	200 g	0.44 lb
Pork skins	50 g	0.11 lb
Water	100 g	3.33 oz fl

Ingredients per 1000g (1 kg) of materials

Salt	16 g	2.5 tsp
Cure #1	2.5 g	1/2 tsp
Pepper	2.0 g	1 tsp
Paprika	1.0 g	1/2 tsp
Coriander	1.0 g	1/2 tsp
Mace	1.0 g	1/2 tsp
Ginger, ground	0.5 g	1/4 tsp

Instructions

Precook skins at 90° C (194° F) until soft. Grind through 3 mm (1/8") when still warm.
Grind lean pork and beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
Grind pork belly through 3 mm (1/8") plate.
Mix the sausage mass with spices and ground fat.
Stuff into 32 mm pork casings linking each 25 cm (10").
Hold at room temperature for 1-2 hours.
Smoke at 60° C (140° F) for 60 minutes.
Boil at 80° C (176° F) for 30 minutes.
Cool in cold water for 5 minutes. Cool in air and refrigerate.

Available from Amazon

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.