Cervelatpølse (Kødpølse)

Cervelatpølse also known as Kødpølse is an emulsified smoked Danish sausage. The casings are usually painted red with a traditional red dye (carmine) known in the USA as red food coloring.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind pork through 1/4” (6 mm) plate.
2. Grind back fat through 1/4” (6 mm) plate.
3. Grind beef through 1/8” (6 mm) plate.
4. Using food processor emulsify beef and pork with salt, cure #1 and water. Add fat and spices and emulsify all together.
5. Stuff into 36 mm hog casings, making 12” (30 cm) links.
6. Hold for 1-2 hours at room temperature.
7. Smoke with beech or oak at 60° C (140° F) for 1 hour.
8. Cook in water at 80° C (176° F) for 35 minutes.
9. Add red coloring to cold water and immerse sausages for 10 minutes.
10. Dry briefly and refrigerate.