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.

Calories: 330
Servings: 10
Prep time: 2 hours
Cook time: 35 minutes
Nutritional information
MeatsMetricUS
Beef350 g0.77 lb
Pork350 g0.77 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Water60 ml2 oz fl
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.

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The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

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