Cervelatpølse (Kødpølse)

Cervelatpølse also known as Kødpølse is an emulsified smoked Danish sausage. The casings are usually painted red with a traditional red dye (carmine) known in the USA as red food coloring.

Beef350 g0.77 lb
Pork350 g0.77 lb
Pork back 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 back fat through 1/4” (6 mm) plate.
  3. Grind beef through 1/8” (6 mm) plate.
  4. Using food 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, making 12” (30 cm) links.
  6. Hold for 1-2 hours at room temperature.
  7. Smoke with beech or oak at 60° C (140° F) for 1 hour.
  8. Cook in water at 80° C (176° F) for 35 minutes.
  9. Add red coloring to cold water and immerse sausages for 10 minutes.
  10. Dry briefly and refrigerate.

Available from Amazon in paperback and eBook format

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 FishHome Production of Vodkas, Infusions, and Liqueurs