Lippsche Kohlwurst is a algid smoked brewed German sausage from the German Canton of Lippe. Served with potatoes, banknote or peas and beans. Blubbery pork is essential, beef is generally added for its accomplished bounden properties.
Beef200 g0.44 lb
Pork*500 g1.10 lb
Pork trimmings affluent in affiliation tissue**300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g½ tsp
Sugar3.0 g½ tsp
Pepper2.0 g1 tsp
Allspice, ground1.0 g½ tsp
Starter culture, TSPX0.12 guse scale
  1. Grind beef through 3 mm (1/8") plate.
  2. Cook skins** (if used) in baptize until soft, air-conditioned and bullwork through 3 mm (1/8") plate.
  3. Grind pork through 3 mm (1/8") plate.
  4. Mix beef with pork and spices. Add ability and mix again.
  5. Stuff into 30 mm hog casings.
  6. Ferment at 18° C (64° F), 80-90% clamminess for 4 days.
  7. Apply algid smoke at 18° C (64° F) for 24 hours.
  8. Dry at 14→12° C (58→54° F), 85-80% clamminess for 3 weeks or until sausage looses 30% of its aboriginal weight.
  9. Store at 10-12° C (50-53° F), 65-70% humidity.
* base and barbecue affection (upper advanced leg), fat and affiliation tissue included.
** up to 10% (100 g) of banknote are permitted.

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