Dampf means "steam", but the Berliner Dampfwurst is actually boiled in water. The sausage is served by heating in water and offered with bread and mustard.
|Beef, medium-fat, some connective tissue||300 g||0.66 lb|
|Lean pork, rich in connective tissue||150 g||0.33 lb|
|Fat trimmings||300 g||0.66 lb|
|Lungs or offal meat (liver, tongue, heart)||100 g||0.22 lb|
|Water||150 ml||5.0 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Pepper||2.0 g||1 tsp|
|Mustard seed, ground||0.5 g||1/4 tsp|
|Coriander||0.5 g||1/4 tsp|
|Mace||0.5 g||1/4 tsp|
|Ginger||0.3 g||1/8 tsp|
- Grind fat through 3 mm (1/8") plate.
- Grind lungs (if used) through 3 mm (1/8") plate. Lungs are not cooked.
- Precook offal meat until soft. Grind through 3 mm (1/8") plate.
- Grind beef and pork through 3 mm (1/8") plate. Place in food processor, add salt, spices, water and emulsify. Add offal meat (or lungs) and emulsify. Finally, add fat and emulsify again.
- Stuff into 32-36 mm pork casings forming 15 cm (6") links.
- Boil in water at 75º C (167º F) for 30 minutes.
If a food processor is not available grind all materials again, then mix well with all ingredients and water. Add fat last.