I was thinking back to the delicious, light and fun fresh Alsace sausages that I made in 2012 and I wondered what a cured version would be like. A quick search around the Web and I realised that this was already standard fare in the Alsace. I made my own version and shared them with friends to get their reactions. It took a while to get used to the taste, kind of a mix between saucisson and vin chaud. I'm not sure that the light Alsace spices go with the deeper flavours that curing brings, but it was an interesting experiment.
I'm drawn to the idea of taking standard fresh sausage recipes and seeing how they work after a cure. As far as I am aware there are no traditional cured English sausage so I will have a play with some of these first.
Sadly I have no photos of these cured Alsace sausages. All were eaten before I thought to take a picture.
| Ingredient | Grams |
|---|---|
| Pork shoulder | 2170 |
| Back fat | 230 |
| Salt | 40 |
| Cure #2 | 6 |
| Sugar | 15 |
| Cloves | 1.0 |
| Cinnamon | 2.0 |
| Ginger | 2.0 |
| Nutmeg | 0.9 |
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