Berliner Dampfwurst

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.

MaterialsMetricUS
Beef, medium-fat, some connective tissue300 g0.66 lb
Lean pork, rich in connective tissue150 g0.33 lb
Fat trimmings300 g0.66 lb
Lungs or offal meat (liver, tongue, heart)100 g0.22 lb
Water150 ml5.0 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Mustard seed, ground0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind fat through 3 mm (1/8") plate.
  2. Grind lungs (if used) through 3 mm (1/8") plate. Lungs are not cooked.
  3. Precook offal meat until soft. Grind through 3 mm (1/8") plate.
  4. 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.
  5. Stuff into 32-36 mm pork casings forming 15 cm (6") links.
  6. Boil in water at 75º C (167º F) for 30 minutes.
Notes
If a food processor is not available grind all materials again, then mix well with all ingredients and water. Add fat last.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality 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