Kaminwurz

Kaminwurz or kaminwurze – an air-dried and cold-smoked Austrian sausage made of beef, pork and back fat is also produced in the South Tyrol region of northern Italy.

MeatsMetricUS
Pork shoulder300 g0.66 lb
Pork back fat or hard fat trimmings200 g0.44 lb
Beef500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram, dried, rubbed1.0 g1 tsp
Thyme, dried, rubbed1.0 g1 tsp
Cumin2.0 g1 tsp
Juniper berries, crushed1/2 tsp
Garlic, finely diced3.5 g1 clove
Red wine30 ml2 Tbsp
Instructions
  1. Cut fat into 1/2” (12 mm) cubes.
  2. Grind pork through 1/4” (5 mm) plate.
  3. Grind beef through 1/4” (5 mm) plate.
  4. Mix beef with salt and cure #2. Add pork and remix.
  5. Mix spices with wine and add to the mixture. Finely, add cubed fat and mix all again.
  6. Stuff firmly into beef middles or 40-42 mm hog casings. Form 8” (20 cm) long links.
  7. Hang for 1-2 days at 2-6º C (35-42º F) and 85-90% humidity.
  8. Apply a thin cold smoke at 18º C (64º F) for 2 days. Dry at 12º C (53º F), 75-80% humidity for 3 weeks.
  9. Store at 10º C (53º F) or lower.

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