Smoked Sremska Sausage (Sremska Kobasica)

Name: Smoked Sremska Sausage (Sremska Kobasica)
Prep time: 3 h
Cook time: 5 h
Total time: 7 d 8 h
Yield: 16 servings
Ingredients: 1000 g Pork butt; 12 g kosher salt; 2.5 g Cure #1 level; 3 g black pepper; 10 g sweet paprika; 10 g hot paprika; 10 g garlic pressed; 60 ml ice water

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5.0

3 reviews

Excellent

Prep Time
3 hrs
Cook Time
5 hrs
Additional Time
7 d
Total Time
7 d 8 hrs
Servings
16 servings
Calories
86 kcal
Course
Main Course, Appetizer, Snacks
Cuisine
Balkan

Smoked Sremska Sausage (Sremska Kobasica)

Mina Graves

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

1000 g Pork butt
12 g kosher salt
2.5 g Cure #1 level
3 g black pepper
10 g sweet paprika
10 g hot paprika
10 g garlic pressed
60 ml ice water

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Instructions

Cut the meat into 2" (5-6 cm) pieces, mix with salt and Cure #1. Place it in a container, cover, and refrigerate for 24 hours.
Remove the meat from the fridge and sort it into three piles: lean, semi-lean (30% fat), and fatty (over 50% fat). You will have to do some additional cutting along the way. Try to end up with about 50% lean, 30% semi-lean, and 20% fatty pork.
Grind the lean pork through the stuffing plate (large kidney-shaped holes), semi-lean through the 3/8" (10mm) plate, and the fatty pork through the 3/16th (4.5mm) plate.
Mix the ground meat with the seasonings, adding ice water. Mix well until the meat becomes sticky.
Stuff into hog casings (28-32 mm) and tie into 1-foot lengths. Prick any visible air pockets with a needle.
Dry for about 60 minutes in the smoker at about 110F - 130F without smoke.
Smoke at around 130F - 140F for 2-4 hours, until the casings develop brown color with a red tint. You may have to re-arrange smoke sticks during smoking to achieve even color.
Poach at 167F - 176F for 25 - 35 minutes or until the internal temperature reaches 154F -158F.
Shower with cold water for about 5 min, then let cool down and dry.
Hang the sausage in a cool room or a curing chamber for 5-7 days to dry at about 55F and 75% relative humidity. This will prolong the shelf life and intensify the flavor of the sausage. If you don't have a cold room or a curing chamber, loosely wrap the sausage in unglazed butcher paper and place it in the fridge. Flip and shuffle once every day for about 1-2 weeks.
Store in a refrigerator or vacuum seal and freeze for long-term storage.

Nutrition Information

Show Details

Calories 86kcal (4%) Carbohydrates 1g (0%) Protein 12g (24%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 0.4g Monounsaturated Fat 2g Trans Fat 0.02g Cholesterol 38mg (13%) Sodium 393mg (16%) Potassium 233mg (7%) Fiber 0.3g (1%) Sugar 0.1g (0%) Vitamin A 328IU (7%) Vitamin C 1mg (1%) Calcium 13mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 86 kcal

% Daily Value*

Calories	86kcal	4%
Carbohydrates	1g	0%
Protein	12g	24%
Fat	4g	6%
Saturated Fat	1g	5%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	2g	10%
Trans Fat	0.02g	1%
Cholesterol	38mg	13%
Sodium	393mg	16%
Potassium	233mg	5%
Fiber	0.3g	1%
Sugar	0.1g	0%
Vitamin A	328IU	7%
Vitamin C	1mg	1%
Calcium	13mg	1%
Iron	1mg	6%