Cocktailwürstchen (Cocktail Sausages)

Cocktailwürstchen (cocktail sausages) are small diameter sausages which are cut to shorter sections and end up on a cold meat platter or in hot dishes like stews.

Lean pork400 g0.88 lb
Lean beef with connective tissue300 g0.66 lb
Fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Coriander0.5 g1/4 tsp
Allspice0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
  1. Grind beef and pork through 3 mm (1/8") plate. Add salt, Cure #1, spices and water and mix with ground meat OR emulsify in food processor.
  2. Grind pork through 3 mm (1/8") plate.
  3. Mix everything together.
  4. Stuff into 22 mm sheep casings forming 25 cm (10") links.
  5. Hold for 30 minutes at room temperature.
  6. Boil in water at 75° C (167° F) for 15 minutes.
Cure #1 (optional) is added for pink color only.

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