Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Beef | 350 g | 0.77 lb |
| Pork | 350 g | 0.77 lb |
| Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Water | 60 ml | 2 oz fl |
Instructions
- Grind pork through 1/4” (6 mm) plate.
- Grind back fat through 1/4” (6 mm) plate.
- Grind beef through 1/8” (6 mm) plate.
- Using food processor emulsify beef and pork with salt, cure #1 and water. Add fat and spices and emulsify all together.
- Stuff into 36 mm hog casings, making 12” (30 cm) links.
- Hold for 1-2 hours at room temperature.
- Smoke with beech or oak at 60° C (140° F) for 1 hour.
- Cook in water at 80° C (176° F) for 35 minutes.
- Add red coloring to cold water and immerse sausages for 10 minutes.
- Dry briefly and refrigerate.
