Swedish Christmas sausage with cognac

Ingredients for 6 servings:

• 1 ½ kg beef
• ½ kg pork
• 750 g bacon
• 75 g curing salt
• 9 g black pepper
• 1 tbsp sugar
• 100 ml cognac
• 6 pieces of intestines (Hukki, Naturin and textile intestines), as needed and as large as required
• 4 tbsp curing salt
• 2 tbsp sugar

Instructions

Working time approx. 2 hours; Rest period approx. 6 days; Total time approx. 6 days 2 hours

an incredibly delicious recipe from 1919 – easy to make.

Wash the meat with a clean cloth dipped in cold water, then cut into pieces. Then, mince it five times to create a fine sausage meat. (Mincing once and then briefly chopping it also works.) Cut the bacon into very small, even pieces and chill, or coarsely mince if necessary. Knead the minced sausage meat for half an hour, then slowly add the ground pepper, sugar, curing salt, and bacon one after the other, working it into the sausage meat. Once everything has been added, knead the sausage meat for another half hour, slowly adding the cognac. The finished sausage meat is then stuffed as tightly as possible into the prepared, soaked casings and tied off. The finished sausages are then rubbed with the mixture of curing salt and sugar and left to rest for three days. During this time, they should be rubbed with the resulting brine every morning and evening, turning or rotating them each time. The sausages are then hung in the cold smoke for another 3-4 days. They are then dried to the desired degree of hardness (pressure test). The initial humidity is kept as high as possible (approx. 85-90%), and then gradually reduced day by day.