Foet (sausage): taste, cooking characteristics, reviews

Are going to visit Spain, but do not know what to bring from this amazing country? Go around the traditional magnets to the refrigerator and other souvenirs and go directly to the sausage store. The best thing you can bring from Spain is a gastronomic souvenir, namely a fuette. Sausage, which has practically no equal, thin, dry and very tasty, will be an excellent gift for loved ones, and leave a great impression of the trip.

Spanish sausage fuet: description and taste

The historical homeland of this cheese sausage is Catalonia. Translated from Spanish, its name "fuet" translates as "whip", which fully corresponds to the appearance of the product. The real Spanish sausage is really long and thin, not more than 3 cm in diameter, far from ideal and covered with a solid layer of white mold. On the cut, the raw sausage has a bright pink color with small pieces of bacon and impregnations of black ground pepper.

The aroma, which can be felt when slicing sausage, is very pleasant, typical for raw meat, but with spicy mushroom notes that mold gives. In the manufacture of acids do not apply, accelerating maturation. The taste of the product - delicate, natural and harmonious - is a kind of standard for other types of sausages. The indicator of product quality is the same mold, which must be dry, not slippery and damp. You do not need to buy this sausage exactly.

Features of preparation

This sausage in Spain can be found in every store, so it is popular. Prepare a sausage fuet from chopped pork with a lot of black pepper. The stuffing is tightly stuffed into the small intestine and rubbed with salt. After that the sausage is hung for drying and ripening in a well-ventilated room with a low level of moisture until the mold forms, which gives the product a characteristic mushroom flavor. The drying time is from 1 to 2 months, depending on how fresh the product is to be obtained.

How to serve to the table correctly

The taste and taste of the sausage tasting depends to a large extent on the accuracy of the presentation. In Spain, one of the most popular appetizers for wine is exactly fuet. Sausage is often served on an aperitif, in front of main dishes for lunch or dinner. It would be real barbarism to use fuet for making sandwiches. This snack is exquisite, with a specific, delicate taste and characteristic flavor of raw meat.

The thickness of cutting the fuet depends on the degree of freshness of the sausage. Depending on this, the product may be either too soft or hard, with a high degree of shrinkage. Hard and dry sausage is cut very thin, literally 1 mm thick. Soft fuet so you will not cut. The optimum thickness for such a sausage is 5 mm. It is worth noting that even in expensive Spanish restaurants, sausage from the skin is not cleaned.

Can I make a fuet at home?

Delicious sausage with a noble mold can be cooked and at home. Of course, it is unlikely to repeat the original taste, but nevertheless it turns out to be also quite a worthy option.

Fuet - pork sausage, which includes only pork and fat, and no other kinds of meat. At home, it is prepared according to the following recipe:

1. Low-fat pork, neck (300 grams) and lard (200 g) are cut into cubes of 5 mm in thickness.
2. Starting culture Bactoferm T-SPX is activated in warm water (38 ° C) for 7 minutes, after which it is added to the ground meat.
3. Add dextrose, minced garlic powder and black ground pepper (3 grams), paprika (4 grams), nitrite salt (2.5 g) and table salt (28 g) to minced meat. The proportions should be observed clearly, therefore for accuracy it is recommended to use kitchen scales.
4. The stuffing is well kneaded by the hands and stuffed into the prepared shell.
5. Next sausage is fermented for 3 days at a temperature of 20 °, after which it is covered with a layer of mold. For this, the mold culture M-VK-4 Bactoferm is used.
6. After sausage fermentation, the sausage must be finally dried in a suspended state at a temperature of 12-16 ° C and a humidity of not more than 80% for two months.

Sausage "Fuet Extra" (Fuet Extra CASADEMONT): customer reviews

As for the real Spanish sausage fuet, here, customer reviews, no doubt, are extremely positive. At first its specific taste may seem unusual, but if a piece of sausage is held in your mouth a little, the opinion changes cardinally. Fuet is a delicious and elite delicacy, which is produced in Russia under the brand CASADEMONT. The raw sausage from the domestic producer, also very tasty, is made according to Spanish technology, although it is inferior to the original.

In comparison with many types of sausages, presented in the Russian market, "Fuet Extra" from CASADEMONT has a more natural composition. The following ingredients are used in sausage making: pork, fat, salt, lactose, dextrose, black pepper, antioxidant, natural food color, garlic, starter cultures, mold culture, preservatives potassium nitrate and sodium nitrite. Russian buyers like this sausage and they are not even bothered by the price of 230 rubles for 150 grams.