Cervelatwurst or Zervelatwurst is a accomplished bullwork bologna blazon smoked sausage fabricated from pork and beef.

Lean pork400 g0.88 lb
Beef, little fat and some affiliation tissue300 g0.66 lb
Back fat/neck fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper, ground2.0 g1 tsp
Pepper, whole2.0 g1 tsp
Nutmeg0.5 g1/2 tsp
Ginger0.3 g1/8 tsp
T-SPX culture0.12 guse scale
  1. Grind all meats through 3 mm (1/8") plate. Air-conditioned and bullwork again.
  2. Grind partially arctic aback fat through 3 mm (1/8") plate.
  3. Mix meats, and all capacity together. Add fat and mix again.
  4. Stuff into 60 mm beef middles or constructed protein lined coarse casings.
  5. Ferment at 3 canicule at 20° C (68° F), 95 → 90% humidity.
  6. Smoke at 18° C (64° F) for 24 hours.
  7. Dry at 15→12º C (58 →53º F), 80-75% clamminess for 6 weeks until sausage looses 33% of its aboriginal weight.
  8. Store at 10-12º C (50-53º F),

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