Kochsalami is a smoked cooked in water sausage that is stuffed into large diameter casing. The meat and fat are finely ground. By description a “traditional salami” is a fermented and dried or slightly fermented and dried sausage, however, Kochsalami do not meet these criteria. They nevertheless are classified as such. These sausages may look like salami, but they exhibit very little of the “cheesy’ flavor so typical of traditional salami. Kochsalami can be smoked or not. Different proportions of pork and beef and different selection of spices are to be expected as it is produced in many regions of Germany. This also results in different names: Pariser Kochsalami, Hildesheimer Kochsalami, Bayerische Kochsalami, Tiroler Kochsalami, Göttinger Kochsalami. Countries such as Poland, Hungar, Czech Republic or USA produce their own versions of Kochsalami as well.

Lean pork350 g0.77 lb
Pork back fat, hard fat250 g0.55 lb
Lean beef with some connective tissue300 g0.66 lb
Water100 g3.3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper, ground2.0 g1 tsp
Pepper, whole1.0 g1 tsp
Coriander1.0 g1/2 tsp
Paprika1.0 g1/2 tsp
Garlic, diced1.5 g1/2 clove
  1. Grind beef through 3 mm (1/8") plate. Add sal, Cure #1 and water and mix.
  2. Grind pork through 3 mm (1/8") plate. Mix with beef. Add remaining ingredients and mix together.
  3. Grind partially frozen fat through 3 mm (1/8"). Add to the mixture and mix everything together.
  4. Stuff into 80 mm synthetic fibrous casings.
  5. Smoke at 60° C (140° F) for 60 minutes.
  6. Boil at 80° C (176° F) for 90 minutes.
  7. Cool and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages