Make your own Authaler Zelo sausage (Zelodec)
The Authaler Zelo sausage is a variation of the Zgornjesavinjski želodec (Savinja stomach), a Slovenian sausage speciality that is traditionally filled into pig stomachs (Zelodec is the Slovenian word for stomach).Please enter how much meat you want to use under "Portions" (decimal places are allowed). The required quantities of ingredients will then be calculated automatically.
That is needed
- 750 g Pork (leg, shoulder or forelock)
- 250 g pork back fat (The back fat content of 25% can be reduced according to personal taste. Increase the lean meat content accordingly.)
- 25 g curing salt / NPS (nitrite content 0,4%-0,5%)
- 1 g caraway, crushed
- 3 g pepper mixture "Black Gold"
- 3 g Granulated garlic
- 1 g coriander, crushed
- 2 g icing sugar
- 1 g Mace (nutmeg)
- 2 g Juniper berries, crushed
intestine selection
- beef intestine or Hukki mesh artificial casing 105/55
Instructions
- To make Authaler Zelo sausage, I only use high-quality pork from the leg, shoulder or neck.
- Everything is minced to a grain size of 3-6mm, the solid back fat is cut by hand to a size of 6-8mm and then mixed together in a ratio of at least 75% meat and a maximum of 25% bacon.
- The mixture is seasoned with garlic granules, salt, pepper, coriander, juniper berries, mace, caraway and sugar and then filled into natural beef casings or Hukki casings to make sausages weighing approx. 2,2 kg.
- The casings are tied with string. The sausages are then pressed between two boards with light air circulation for around 12 hours.
- The Authaler Zelo sausage is then left to mature for three to five days at a temperature between 12 and 18°C and a relative humidity between 60-80%. (This maturation traditionally takes place in wooden granaries). I matured my Zelo sausage under constant supervision and under simple conditions in my self-built maturing cabinet in a stone cellar.
- Then I cold smoked the Zelo twice for about 6 hours at about 20-25°C. After smoking, the ripening and drying phase in the ripening cabinet begins again. After about 8 weeks, the Zelo sausage should be fully ripened.
Notes
The fully matured Authaler Zelo sausage should have a flat shape with a thickness of 3 to 5 cm. It has a full aroma, which is supported by the spices used, but which should not mask the basic aroma of high-quality meat and bacon.
Authaler Zelo sausage should be cut into thin, narrow and long slices and enjoyed with bread and apple wine. A culinary delicacy that is sure to please every palate.
Schinkenwurstler Hans!
A recipe from https://www.raeucherwiki.de