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).
|Beef, lean||200 g||0.44 lb|
|Pork, lean||400 g||1.10 lb|
|Back fat, hard fat pork trimmings||400 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #1||2.5 g||½ tsp|
|Sugar||3.0 g||½ tsp|
|Pepper||2.0 g||1 tsp|
|Allspice, ground||1.0 g||½ tsp|
|Starter culture,TSPX||0.12 g||use scale|
- Grind beef through 3 mm (1/8") plate.
- Grind pork through 3 mm (1/8") plate.
- Grind fat through 5 mm (1/4") plate.
- Mix beef with pork and spices. Add fat and culture and mix again.
- Stuff into 36 mm hog casings.
- Ferment at 20° C (68° F), 95-85% humidity for 3 days.
- Apply cold smoke at 18° C (64° F) for 24 hours.
- Dry at 14→12° C (58→54° F), 85-80% humidity for 4 weeks or until sausage looses 30% of its original weight.
- Store at 10-12° C (50-53° F), <75% humidity.