Today I’m going to show you how to make your own Rohesser. You can achieve a super tasty result with moderate effort.
The Rohesser is an air-dried raw sausage and is perfect as a snack or on a snack platter. It is cold-smoked. You will therefore need a smoker for my recipe.
Here you can find the complete rohesser recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Rohesser – What do you need to make it?
Ingredients per 1 kg
- 60 % lean pork (600 g)
- 40 % pork belly (400 g)
In principle, you can also make Rohesser with other types of meat. Just make sure that there is approx. 20 – 25 % fat in the mixture.
Spices per kg
- 23.5 g salt
- 2.5 Cure #1
- 3 g dextrose / sugar
- 4 g yellow mustard seeds
- 3 g paprika
- 2 g white pepper
- 0.5 g mace
- 0.5 g allspice
The equipment to make Rohesser
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Place to dry and mature the sausage
To age this raw sausage, you need an environment where both humidity and temperature are relatively constant. There are several possibilities for this. I have already matured cured sausages in the fridge or cellar without any problems.
Optional: If you want to be on the safe side, then a ripening cabinet is the best choice. My recommendation: Dry Ager DX 500
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Smoker oven
You need the smoker to smoke your Rohesser.
Smoking auger and smoking flour
The smoking auger burns for approx. 12 hours. This saves you having to constantly refill the smoking flour.
Natural casings
The Rohesser is stuffed into natural casings. I recommend you to use sheep seedling caliber 22/24.
Make Rohesser yourself – Step-By-Step Instructions
1. Cut the meat and fat into mincer-sized pieces. You can vary the size depending on how big your grinder is. You should separate the meat and fat. This will help you later when cuttering.
2. Put the pieces of meat and fat in the freezer for 1-2 hours. This will help you later when mincing and ensures that the mixture does not get too warm.
3. Finely grind the spices.
4. Now grind the meat. Depending on how coarse you want your final sausage meat to be, you can use different perforated disks here. I use the fine perforated disk (3 mm).
5. Add the spices to the grinded meat. Mix the mixture into a firm sausage meat. You can do this using a machine with a dough hook or by hand.
6. You can now fill the mixture into casings. Which one you use is up to you. I use sheep casings caliber 22/24 .
7. Now it’s time to twist. You can decide for yourself how big you want your Rohesser to be. To do this, squeeze the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one sausage length and repeat the process.
8. Poke out the air holes with a needle or sausage pick.
9. Now hang the Rohesser for 48 hours at approx. 25 degrees for fermentation. The humidity should be approx. 90 %. This is best achieved with a damp cloth nearby. The chimney sausages should be able to dry out, but should not lose moisture too quickly, otherwise a dry edge may form. After 48 hours, leave your Rohesser to mature for one to two days at approx. 15 degrees and approx. 75% humidity.
10. You can now hang them in the smoker and cold smoke them. I have made 2 passes here. This means 12 hours of smoke and 12 hours of no smoke. Ideally, the temperature should be between 15 and 20 degrees Celsius.
11. Your Rohesser are ready 😄. You can either eat them straight away or leave them to mature further in the cellar (< 15 degrees). The firmer you want them, the longer you need to leave them to mature. Enjoy the taste.
How long is the shelf life of the Rohesser?
Thanks to smoking, your Rohesser will keep for longer. To prevent the sausages from drying out or losing their aroma, it is best to pack them in an airtight container in the fridge.
Exelente a publicação os livros ~são em português ? gostaria de adquirir
is the liver wurst shelf stable after canning in the jars or does it need to be in the refrigerator or freezer?