St. Galler Schubling Recipe by LVT – 5 kgs batch – about 50 sausages.

Schubling - a tasty snack

Prep time: About 3 – 3 ½ hours incl. smoking

Rest time: About 48 hours 

Equipment: Bowl cutter, Sausage stuffer, Smoker, Sous vide

  • 1500       g              beef lean (ground semi frozen)
  • 750         g              pork lean (ground semi frozen)
  • 1000       g              bacon (ground semi frozen)
  • 500         g              pork fat (ground semi frozen)
  • 250         g              ham (gammon) (diced & cold)
  • 1050       g              crushed ice
  • 80           g              salt
  • 15           g              cure #1
  • 9              g              accord powder
  • 10           g              Ascorbic Acid
  • 1            pc              chicken cube (optional – 5 g of salt)
  • 5              g              white pepper
  • 5              g              nutmeg
  • 5              g              coriander
  • 25           g              fresh onions

 

  1. Add lean beef to the bowl and start rotate 1 min.
  2. Add salt, cure #1, accord and onions - 30 sec.
  3. Add 350 g crushed ice – 45 sec.
  4. Add lean pork – 1 min.
  5. Add 350 g crushed ice – 45 sec.
  6. Add bacon and fat – 1 min.
  7. Add 350 g crushed ice
  8. Add spice blend and Ascorbic Acid – 10 sec
  9. Add additional ice if needed and rotate until fully emulsified.
  10. Add diced ham or blend in by hand

The sausage meat/paste must never exceed 15C during this process.

 

Fill sausage stuffer with the meat paste and stuff in desired casing (I normally use sheep casing 21 – 23mm).

Link the sausages in 12-14 cm links.

Hang the link on a smoke bar and let them dry in the refrigerator for 24 hours

 

Smoke the sausages in 60-70C for 1-2 hours until golden/smoked coloration appears.

Place the sausages in sous vide bath at 75C for 15-20min.

Cool the sausages in ice water.

 

Let the sausages rest in refrigerator for 24 hours.

 

The sausages are now ready to fry, BBQ or freeze for later use.