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8 pounds lean beef, ground 1/8” plate
2 pounds pork backfat, ground 1/8” plate
2 level teaspoons Prague Powder #1
6 tablespoons ground mustard
4 tablespoons paprika
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1 teaspoon ground celery
1 tablespoon mace
1 teaspoon granulated garlic
3 1/2 ounces kosher salt
1 1/2 ounces powdered dextrose
6 ounces Fermento


Combine beef, ground pork, salt, pepper, allspice, cloves, 1 teaspoon sugar, and beer, cognac, or brandy; mix thoroughly. Knead until very smooth.Add side pork, kneading it in very well. If mixture seems dry, add water until it is the consistency of a meat loaf mixture. Put mixture into sausage press, pastry bag, or large cookie press, and press into sausage casings, packing it in well, so that there are no air bubbles.Tie in 4-inch lengths with string. Rub sausages with a mixture of 1 1/2 tablespoons salt, 1 tablespoon sugar, and 1 teaspoon saltpeter. Cover and refrigerate for 2 days, turning sausages as a brine collects in the pan. Remove from brine, rinse, and smoke in meat smokehouse or over very low coals on covered barbecue for 3 to 4 hours, adding dampened hickory chips to fire, which should be low so that sausages neither break nor burn. Refrigerate, freeze, or serve immediately. Slice to serve. Makes about 4 pounds of sausage.