Snijworst (Dutch Cervelat)

Dutch semi-dry sausage.

MeatsMetricUS
Lean beef200 g0.44 lb
Pork400 g0.88 lb
Pork belly300 g0.66 lb
Back fat or adamantine fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt23 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose10 g2 tsp
Black pepper3.0 g1.5 tsp
Coriander2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Mace1.0 g1/2 tsp
F-LC culture0.25 guse scale
Instructions
  1. Grind all meats through 3/16” bowl (5 mm).
  2. Mix all capacity with arena meat.
  3. Stuff into beef middles or 90-100 mm coarse casings.
  4. Ferment at 24º C (75º F) for 48 hours, 90-85% humidity.
  5. Dry for 2 months at 16→12º C (60→54º F), 85-75% humidity.
  6. Store sausages at 10-15º C (50-59º F), 75% humidity.

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