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 pork||350 g||0.77 lb|
|Pork back fat, hard fat||250 g||0.55 lb|
|Lean beef with some connective tissue||300 g||0.66 lb|
|Water||100 g||3.3 oz fl|
Ingredients per 1000g (1 kg) of materials
|Salt||18 g||3 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper, ground||2.0 g||1 tsp|
|Pepper, whole||1.0 g||1 tsp|
|Coriander||1.0 g||1/2 tsp|
|Paprika||1.0 g||1/2 tsp|
|Garlic, diced||1.5 g||1/2 clove|
- Grind beef through 3 mm (1/8") plate. Add sal, Cure #1 and water and mix.
- Grind pork through 3 mm (1/8") plate. Mix with beef. Add remaining ingredients and mix together.
- Grind partially frozen fat through 3 mm (1/8"). Add to the mixture and mix everything together.
- Stuff into 80 mm synthetic fibrous casings.
- Smoke at 60° C (140° F) for 60 minutes.
- Boil at 80° C (176° F) for 90 minutes.
- Cool and refrigerate.