urbandryad

Currently making liverwurst. It went like this:

1kg pork liver, soaked for an hour in cold water
1.1kg belly trim

28g salt (1.6%)
5g cure #1 (0.25%, I think I went a little lower than this)
4g pepper
1g nutmeg (again, a little lower)
1g dried ginger
2g dried marjoram

I forgot to put in 120g onion, and liquid smoke

I liquified the liver in the food processor until it was bubbly, and added the spices and mixed it until they were evenly distributed

Then I put the fat in the food processor until fluffy and homogenous

Mixed liver and fat in food processor in two batches (because it wouldn't fit in one) until homogenous, and put in 250ml jars

Currently sous vide-ing jars at 160 until the centre comes to at least 155, I'm giving it 2 hours

This made 10 cups.

Killed a pig for sausage last week. There are a bunch of recipes that came out of that. All pork is 25-30% far with the remainder lean, put through a 7mm plate, unless otherwise noted:

Hot Italian Sausage
0.5% chili flakes
0.35% coriander
0.7% fennel
0.25% black pepper
1.25% mild paprika

^Toast these then grind

1% fresh or 0.25% dried oregano
1% fresh or 0.25% dried basil
1.5% salt
1.4% sugar
Per 1kg: 1/6 cup water and 1/6 cup red wine

I didn't stuff this, it makes an amazing pasta sauce base.

Mysliwska
This one is super great.

1.5% salt
0.25% cure #1
0.2% black pepper
0.1% sugar
1 clove garlic and 100g water per kg
1% juniper berries (dried)

smoke low 2 hours min, then bring up to 155 internal temp

Andouille
1.5% salt
0.25% cure #1
0.6% black pepper
3tbsp fresh plus 4g dried thyme (supposed to be 6tbsp fresh or 8g dried)
0.9% cayenne
4 cloves garlic, 1/4 cup juice from fermenting jalapenos, and 1 tbsp. water per kg

Smoke 2-4 hours then cool in water or poach until 155 internal

Russian
(25% fat was backfat hand-diced into 1/2" cubes)

1.5% salt
0.25% cure #1
0.20% black pepper
0.20% sugar
0.20% cardamom
0.20% allspice
Per kg: 60ml brandy and 30ml water

Add backfat after myosin development.

Smoke 2-4 hours then internal temp to 155.

Polish
1.5% salt
0.25% cure #1
0.20% black pepper
0.25% sugar
1% marjoram
To each kg: 1 clove garlic, 100ml water

Add fat after myosin development. Smoke 2-4 hours then internal temp to 155.

Argentinian Chorizo
1.4% salt
0.3% black pepper
1.5% smoked paprika (this was a mildish one)
0.25% cayenne
Per kg: 1/2 cup wine

Fresh sausage, no smoking.

Mexican Chorizo
1.4% salt
0.4% black pepper
0.5% cayenne
0.15% dry oregano
Per kg: 4 garlic cloves, 50ml white vinegar, 50ml water

Fresh sausage, no smoking.