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 if cure #1 was added.
  6. Boil in water at 75° C (167° F) for 20 minutes.
Cure #1 (optional) is added for pink color only.

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