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one person Gelderland smoked sausage made with Wolf

one person Gelderland smoked sausage made with Wolf

3 juni, 16

The taste of craft Gelderland sausage is inimitable. Many customers and butchers swear by the taste of smoked sausage, smoked with oak chips. However there are also good smoke flavourings on the market nowadays, allowing customers to barely taste the difference. A craft sausage, smoked with real smoke, can be recognized by the "Gelderse drop’'; a dried droplet of fat at the end of the sausage. Smoked sausage manufacturers often make use of an artificial piece of protein with smoke flavour. Craft butchers use a real gut that gives a crispy skin.


For coarse smoked sausage 

7 kg lean pork

3 kg lean pork cheek 

For fine smoked sausage 

6 kg lean pork 

4 kg lean pork cheek 

For this special Gelderland smoked sausage, it is better to use a low fat fresh pork with firm flesh. The meat from pork shoulders is recommended.


1 liter of ice-cold water 


16 grams of nitrite salt 

3 grams of white pepper 

1 g of mace 

0.5 grams of coriander 

3 grams of phosphate 

0.5 grams of sodium glutamate (= taste enhancer) 

0.5 grams of sodium bicarbonate (= color enhancer) 

Note: Instead of flavor enhancers, phosphate and color enhancers, you can also use chopping agents. Use the indicated quantity on the packaging.


Hog casing; calibre 32/34-mm. Tough smoked sausage casings are very frequent. The product may still be delicious but a tough casing impairs the sausage. In fact, the pre-treatment of the intestines in streaming or in stagnant clean water is an important process which must be repeated several times. Additions to this water are not necessary. They might 'soften' the intestine during the operation, but are ineffective. The period of time the casings need to be desalted depends very much on the intestine, and the way it is done. In some cases, even 48 hours are not enough. The processing of the sausage can also result in a tough casing.


Sorting: the raw materials must be carefully prepared. For pork, the tendons, stamps, cartilage and bloody meat parts should be removed. For the jawbone (pork cheek), the rind and glands will be removed. 

Cooling / slightly freezing: the sorted materials should be properly cooled at 1˚C or slightly frozen. For good hygiene, covering with plastic film is recommended. 

Knives and plates: the plates (8-mm for coarse, 3 mm for fine, 10-mm plate to grind the meat), the blades should be well sharpened and sharp. 

spices and additives: accurately weigh out and put in sealed packaging. Weigh the herbs out separately (not with the additives).


Wolf meat grinder: lean pork and jawbone are first run through the 10-mm plate and then the meat, spices, additives, water and nitrite salt are well mixed. 

For the fine smoked sausage the meat goes once more into the wolf meat grinder but this time the 3-mm plate is used. For the coarse variety the 8-mm plate is used.


For both the fine and the coarse variety, mix the dough until a good bond is obtained. This applies to both the fine and the coarse type. Too short mixing time results in a poor binding, but mixing too long makes the dough and the end product too stiff. 

Vacuum Mixing prevents the presence of air holes and enhances internal color. Alternatively, you can vacuum the dough in a plastic bag or in the vacuum machine (without sealing).


Put the sausage in the stuffing machine. The dough is stuffed into the 32/34-mm caliber hog casings, without air inclusion. The casings must be stretched out. Then create a chain of sausages of approximately 100 grams. If you cannot turn it off automatically, use a piece of wood that shows the correct size. Keep some space between the sausages to make the hanging much easier. Excess intestine residues will be cut off.


Pre-drying: The sausages are pre-dried for 1 to 1.5 hours (it is recommended to check in between) in a heated smoking cabinet at a temperature of approximately 30 °C until the casing is dry and stiff. 

Smoking: The sausages are then smoked in a slightly moist smoke (about 80% relative humidity) until the desired brown color is obtained. The smoking time depends on the smoke density. The smoke temperature should be around 30 °C. 

Immediately after smoking, hang the sausages in a cool room (approx. 15 °C) to cool off. In many sausage factories the ambient temperature is suitable.


Immediately after smoking, you need to heat the product in a combi cabinet, a combi chamber or a combi steamer, always with the highest relative humidity and the highest airspeed. That allows a rapid heat penetration. Make sure there is sufficient space between the sausages. Begin with an ambient temperature of approx. 50 °C; set the temperature up to 80 °C for a core temperature of 75 °C and hold for 15 minutes. This procedure gives a better coloration, flavor and shelf life. If you do not have equipment that allows you to gradually increase the temperature then hold the temperature at 50 °C for one hour and then set the temperature at 80 ˚C for a core temperature of 75 °C, which should be also maintained for 15 minutes. 

When using a cooking kettle: the above cooking times and temperatures apply (lay eventually a rack so that the products remain under water).


Let the sausages cool down for a short time, about 15 minutes, under cold running water, then in the refrigerator at approx. 2 °C.


The next day the sausages are sealed in vacuum bags and re-pasteurized: 1 minute at 95˚C. 

By proceeding in this way, the Gelderland smoked sausage has a longer shelf life and the risk of sourness is reduced to a minimum. Keep the Gelderland smoked sausage in the refrigerator at a temperature of approx. 2 °C.

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