Servings: 10 sausages
Equipment
- 1 kg de sciure ou copeaux de hêtre as needed, depending on batch size
Ingredients
- 700 g boneless, moderately lean beef short ribs
- 300 g fatty pork belly
- 25 g sea salt
- 4 g ground grey pepper or freshly cracked black pepper
- 4 g caraway seeds or cumin seeds, freshly ground just before use
- 1 g granulated sugar
- 0.5 g saltpeter (potassium nitrate) or replace the regular salt with a 50/50 mix of curing salt and table salt
- 1 g coriander seeds freshly ground just before use
- 1 g nutmeg freshly grated
- 3 g degermed fresh garlic or garlic powder
- 25 ml dry red wine full-bodied
- Pork casings, 42–44 mm or 44–46 mm
Procédé
- The day before, soak the casings in cold water.
- Trim the meats, removing any small bones, cartilage, and sinew, then cut into strips for easier grinding. Keep the pieces well chilled.
- In a bowl, combine the salt, pepper, caraway (or cumin), sugar, saltpeter, coriander, nutmeg, and pressed or powdered garlic. Pour the wine into a separate glass and set both aside.
- Using a 4.5 mm grinder plate, grind the meats into a tub, alternating beef and pork.
- Sprinkle the spice mix over the ground meat and knead vigorously until evenly combined. Pour in the wine last and mix again until the mixture is uniform and slightly tacky.
- Load the mixture into a sausage stuffer, pressing firmly to eliminate air pockets.
- Stuff the casings smoothly yet firmly, then twist or tie into 20 cm links.
- After stuffing, cut the links in pairs and hang them to air-dry for two days before smoking.
- On smoking day, transfer the sausages to a cold smoker with a light airflow and smoke for 8 hours.
- The following day, lay the gendarmes flat between two boards and press for 24 hours to create their characteristic slightly square profile.
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