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.

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
  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.

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