Bierschinken

Contrary to the name, Bierschinken does not contain any beer, but rather, is eaten as snack with beer. It is a finely ground cooked sausage (Brühwurst) with visible chunks of cured red meat. Its texture looks like mortadella which have a uniform pink texture with occasional cubes of white fat which acts as show-meat. In Beerschinken the show-meat are cured pieces of red meat.

MeatsMetricUS
Lean pork, rear lag (ham) or upper pork shoulder (butt)600 g1.32 lb
Lean pork with little fat (5%), no connective tissue200 g0.44 lb
Jowls100 g0.22 lb
Fat trimmings100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Water60 ml2 oz fl
Instructions
  1. Dice show-meat pork into 20 mm (3/4") cubes. Mix with 1/2 salt and Cure #1. Pack tightly in container, cover with cloth and hold for 3 days in refrigerator. This curing step will develop strong red color in show meat.
  2. Grind fat through 3 mm (1/8") plate.
  3. Grind pork and jowls through 3 mm (1/8") plate. Grind again. Mix with water and remaining salt and Cure #1.
  4. Mix cured pork, pork, spices and fat together.
  5. Stuff into 90 mm artificial waterproof casings, 50 cm (20") long.
  6. Boil in water at 80° C (176° F) for 120 minutes.
  7. Shower/immerse with cold water and hang in air to cool and dry.
Notes
Bierschinken can be consumed cold or hot.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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