German Ham Sausage

A German pork and beef sausage.

MeatsMetricUS
Pork trimmings500 g1.10 lb
Beef trimmings400 g0.88 lb
Pork back fat or hard fat trimmings50 g0.11 lb
Potato flour50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp.
Cure #12.5 g½ tsp.
White pepper2.0 g1 tsp.
Paprika2.0 g1 tsp.
Allspice2.0 g1 tsp.
Coriander2.0 g1 tsp.
Water240 ml1 cup
Instructions
  1. Grind beef through 3/8” (10 mm) plate.
  2. Grind pork through 3/8” (10 mm) plate.
  3. Grind fat through 3/8” (10 mm) plate.
  4. Using food processor emulsify beef with half of water. Then add as follows: pork, salt, cure #1, spices, fat and flour. Keep on slowly adding the remaining water as emulsifying process continues.
  5. Stuff into beef bungs, beef middles or large diameter cellulose or fibrous casings.
  6. Hang in 4º C (38º F) overnight or for 2-3 hours at room temperature.
  7. Apply smoke at 46º C (115º F) for about 3 hours.
  8. Cook in water at around 72° C (160° F) for 60-90 min according to thickness until sausages reach 68-70° C (154-158° F) inside.
  9. After cooking place sausages for about 15 min in cold water, dry briefly in air 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