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.

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
  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.
If a food processor is not available grind all materials again, then mix well with all ingredients and water. Add fat last.

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