Kohlwurst (Kale/Cabbage Sausage)

There is a number of German sausages with the word “kohl” (cabbage) in their name, however, they do not contain cabbage in their composition nor they are stuffed in cabbage leaves. They are usually fermented sausages (salami type) simply served with cabbage, peas and beans, kale and potatoes. Kohl in German stands for kale and for white cabbage (used for sauerkraut).

MeatsMetricUS
Beef, lean200 g0.44 lb
Pork, lean400 g1.10 lb
Back fat, hard fat pork trimmings400 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #12.5 g½ tsp
Sugar3.0 g½ tsp
Pepper2.0 g1 tsp
Allspice, ground1.0 g½ tsp
Starter culture,TSPX0.12 guse scale
Instructions
  1. Grind beef through 3 mm (1/8") plate.
  2. Grind pork through 3 mm (1/8") plate.
  3. Grind fat through 5 mm (1/4") plate.
  4. Mix beef with pork and spices. Add fat and culture and mix again.
  5. Stuff into 36 mm hog casings.
  6. Ferment at 20° C (68° F), 95-85% humidity for 3 days.
  7. Apply cold smoke at 18° C (64° F) for 24 hours.
  8. Dry at 14→12° C (58→54° F), 85-80% humidity for 4 weeks or until sausage looses 30% of its original weight.
  9. Store at 10-12° C (50-53° F), <75% humidity.

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