Spanish Fuet Sausage
User Reviews
5
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Prep Time
2 hrs
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Total Time
2 hrs
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Servings
20 servings
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Calories
50 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Spanish
Spanish Fuet Sausage
Description
Spanish Fuet Sausage begins with pork shoulder seasoned with sea salt, Instacure No. 2, dextrose to aid fermentation, garlic, and white pepper for seasoning. The mix is left refrigerated overnight to help bind. Hog casings are soaked to prepare for stuffing. A starter culture is dissolved in distilled water and kneaded into the ground meat to initiate fermentation.
After filling the casings with the meat mixture, the sausage is cured and fermented under controlled conditions allowing lactic acid bacteria to develop, which preserves and flavors the meat over time. The texture is firm yet tender, with a balance of garlicky, peppery, and mildly savory notes characteristic of fuet.
This recipe can be adjusted in quantity and distilled water may be skipped if clean boiled water is prepared in advance. Handling meats at low temperatures ensures safety and proper fermentation. The final product is suitable for slicing and serving as part of charcuterie selections.
Ingredients
- 2 kilos pork shoulder fatty
- 45 grams sea salt or kosher salt
- 4 grams Instacure No. 2
- 10 grams dextrose or white sugar
- 25 grams garlic about 6 cloves, minced
- 10 grams white pepper about a tablespoon
- 5 grams Starter culture FRM-52
- 1/2 cup distilled water (see below)
- 10 feet Hog casings
Instructions
- Cut your pork into pieces you can fit into your meat grinder. Mix with the salt, curing salt and dextrose. Put this in the fridge overnight to set. This step helps the sausage bind to itself, but is not 100 percent necessary.
- Soak about 10 feet of hog casings in warm water. Dissolve the starter culture in the distilled water.
- When you are ready, mix the garlic and pepper in with the pork. Grind through a medium die (6.5 mm). If your meat is relatively free of silverskin and connective tissue, you should be fine. If you are grinding gnarly meat, run it through the grinder a second time.
- Make sure the meat is cooler than 40°F, and ideally it should be closer to freezing. Mix the distilled water with the starter culture in with the meat and knead this with your (clean) hands for about 90 seconds to 2 minutes: You want to see the mass come together as one blob, and you will be looking for white streaks to form on the sides of the bowl or tub.
- Pack the mix into the sausage stuffer. Thread on a casing, leaving about 4 inches free to tie off later. Fill a link anywhere from a foot to 18 inches long, then pinch it off and pull the casing off the nozzle until you have a "tail" about 8 inches long on the end. Cut this in half with scissors. You've made 1 link, and started the next. Repeat this process until you've stuffed all the links. you'll probably have about six.
- Carefully compress each link to fill the casings, then tie off one end and snip the excess. Compress a little more, carefully, and then use a needle or sausage pricker to remove any air pockets. Compress a touch more and tie off the other end, leaving the excess -- you'll need this to hang the links. Repeat with the remaining links.
- Tie the long end of the links around "S" hooks and hang in your oven off the top rack. Put a baking sheet underneath to catch drips. Leave like this for at least 24 hours -- follow the directions for your particular starter culture. Use a spray bottle to spritz the links twice a day during this time.
- Once the sausages have turned a pretty red and have the enticing smell of cured meat, move them to your drying chamber: My recommendation is 50°F and about 75% humidity. Hold them there for at least 3 weeks, but more likely 1 month to 6 weeks. Start slicing one link to test how firm the meat is at 1 month. Store in the fridge indefinitely.
Notes
- Scale the recipe quantities up or down as needed to suit your batch size.
- If distilled water is not available, use boiled water left out overnight to cool and clarify.
- Keep the meat temperature below 40°F and ideally near freezing during mixing for food safety and consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Calories | 50kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 20mg | 7% |
| Sodium | 895mg | 37% |
| Potassium | 109mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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