Cervelatwurst

Cervelatwurst or Zervelatwurst is a fine grind salami type smoked sausage made from pork and beef.

MeatsMetricUS
Lean pork400 g0.88 lb
Beef, little fat and some connective tissue300 g0.66 lb
Back fat/neck fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper, ground2.0 g1 tsp
Pepper, whole2.0 g1 tsp
Nutmeg0.5 g1/2 tsp
Ginger0.3 g1/8 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind all meats through 3 mm (1/8") plate. Cool and grind again.
  2. Grind partially frozen back fat through 3 mm (1/8") plate.
  3. Mix meats, and all ingredients together. Add fat and mix again.
  4. Stuff into 60 mm beef middles or synthetic protein lined fibrous casings.
  5. Ferment at 3 days at 20° C (68° F), 95 → 90% humidity.
  6. Smoke at 18° C (64° F) for 24 hours.
  7. Dry at 15→12º C (58 →53º F), 80-75% humidity for 6 weeks until sausage looses 33% of its original weight.
  8. Store at 10-12º C (50-53º F), <75% humidity.

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