Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| 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 |
Instructions
- 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.
Notes
If a food processor is not available grind all materials again, then mix well with all ingredients and water. Add fat last.
