Kohlwurst (Kale/Cabbage Sausage)
There is a cardinal of German sausages with the chat “kohl” (cabbage) in their name, however, they do not accommodate banknote in their agreement nor they are blimp in banknote leaves. They are usually brewed sausages (salami type) artlessly served with cabbage, peas and beans, kale and potatoes. Kohl in German stands for kale and for white banknote (used for sauerkraut).
|Beef, lean||200 g||0.44 lb|
|Pork, lean||400 g||1.10 lb|
|Back fat, adamantine fat pork trimmings||400 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #1||2.5 g||½ tsp|
|Sugar||3.0 g||½ tsp|
|Pepper||2.0 g||1 tsp|
|Allspice, ground||1.0 g||½ tsp|
|Starter culture,TSPX||0.12 g||use scale|
- Grind beef through 3 mm (1/8") plate.
- Grind pork through 3 mm (1/8") plate.
- Grind fat through 5 mm (1/4") plate.
- Mix beef with pork and spices. Add fat and ability and mix again.
- Stuff into 36 mm hog casings.
- Ferment at 20° C (68° F), 95-85% clamminess for 3 days.
- Apply algid smoke at 18° C (64° F) for 24 hours.
- Dry at 14→12° C (58→54° F), 85-80% clamminess for 4 weeks or until sausage looses 30% of its aboriginal weight.
- Store at 10-12° C (50-53° F),