Fuet (sausage): taste, cooking features, reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Are you going to visit Spain, but don't know what to bring from this amazing country? Skip the traditional fridge magnets and other souvenirs and head straight to the sausage shop. The best thing you can bring from Spain is a gastronomic souvenir, namely fuet. Sausage, which is practically unmatched, thin, dry and very tasty, will be a great gift for family and friends, and will leave a great impression on the trip.

Spanish fuet sausage: description and taste

The historical homeland of this dry-cured sausage is Catalonia. Translated from Spanish, its name "fuet" is translated as "whip", which fully corresponds to the appearance of the product. A real Spanish sausage is really long and thin, no more than 3 cm in diameter, far from an ideal shape and covered with a solid layer of white mold. On the cut, the dry-cured sausage has a bright pink color with medium-sized pieces of bacon and interspersed with black ground pepper.

The aroma that can be felt when cutting sausage is very pleasant, characteristic of dried meat, but with spicy mushroom notes that mold gives. Atthe production does not use acids that accelerate maturation. The taste of the product - delicate, natural and harmonious - is a kind of standard for other types of sausages. The quality indicator of the product is the same mold, which should be dry, not slippery and wet. This sausage is definitely not worth buying.

Cooking Features

This sausage in Spain can be found in every store, it is so popular. Sausage fuet is prepared from minced pork with a lot of black pepper. Minced meat is stuffed tightly into the small intestine and rubbed with s alt. After that, the sausage is hung out for drying and ripening in a well-ventilated room with a low level of humidity until mold forms, which gives the product a characteristic mushroom aroma. Drying time - from 1 to 2 months, depending on what degree of freshness the product needs to be obtained.

How to serve properly

The taste and impressions of sausage tasting largely depend on the correct presentation. Fuet is one of the most popular appetizers for wine in Spain. Sausage is often served as an aperitif, before main courses for lunch or dinner. It would be real barbarism to use fuet to make sandwiches. This appetizer is exquisite, with a specific, delicate taste and a characteristic aroma of dried meat.

The thickness of the fuet cut 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 sausagecut very thinly, literally 1 mm thick. You can't cut soft fouet like that. The optimal thickness for such a sausage is 5 mm. It is worth noting that even in expensive Spanish restaurants, sausages are not peeled from the skin.

Can you make fuet at home?

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

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

1. Low-fat pork, neck (300 g each) and bacon (200 g) are cut into cubes of 5 mm thick.
2. Bactoferm T-SPX starter culture is activated in warm water (38°C) for 7 minutes, after which it is added to minced meat.
3. Dextrose, garlic powder and ground black pepper (3 g each), paprika (4 g), nitrite s alt (2.5 g) and table s alt (28 g) are added to the minced meat. Proportions must be observed clearly, therefore, for accuracy, it is recommended to use a kitchen scale.
4. The mince is well kneaded by hand and stuffed into the prepared casing.
5. Further, the 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 fermentation, the sausage is subject to final drying in a suspended state at a temperature of 12-16 ° and a humidity of not more than 80% inwithin two months.

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

As for the real Spanish fuet sausage, here the customer reviews, no doubt, are extremely positive. At first, its specific taste may seem unusual, but if you hold a piece of sausage in your mouth a little, then the opinion changes dramatically. Fuet is a very tasty and elite delicacy, which is also produced in Russia under the CASADEMONT brand. Dry-cured sausage from a domestic manufacturer, also very tasty, made according to Spanish technology, although inferior to the original.

Compared to many types of sausages on the Russian market, "Fuet Extra" from CASADEMONT has a more natural composition. In the manufacture of sausage, the following ingredients are used: pork, bacon, s alt, lactose, dextrose, ground black pepper, antioxidant, natural food coloring, garlic, starter cultures, mold culture, preservatives potassium nitrate and sodium nitrite. Russian customers love this sausage and are not even bothered by the price of 230 rubles per 150 grams.