Cervelatpølse (Kødpølse)

Cervelatpølse additionally accepted as Kødpølse is an blurred smoked Danish sausage. The casings are usually corrective red with a acceptable red dye (carmine) accepted in the USA as red aliment coloring.

MeatsMetricUS
Beef350 g0.77 lb
Pork350 g0.77 lb
Pork aback fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Water60 ml2 oz fl
Instructions
  1. Grind pork through 1/4” (6 mm) plate.
  2. Grind aback fat through 1/4” (6 mm) plate.
  3. Grind beef through 1/8” (6 mm) plate.
  4. Using aliment processor emulsify beef and pork with salt, cure #1 and water. Add fat and spices and emulsify all together.
  5. Stuff into 36 mm hog casings, authoritative 12” (30 cm) links.
  6. Hold for 1-2 hours at allowance temperature.
  7. Smoke with beech or oak at 60° C (140° F) for 1 hour.
  8. Cook in baptize at 80° C (176° F) for 35 minutes.
  9. Add red appearance to algid baptize and asperse sausages for 10 minutes.
  10. Dry briefly and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages