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.
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
  1. Grind beef through 1/8” (3 mm) plate.
  2. Grind beef through 1/8” (3 mm) plate.
  3. Grind fat through ¼” 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 18° C (64° F), 80-90% humidity for 3 days OR for 2 days at 20° C (68° F).
  7. Apply cold smoke at 18° C (64° F) for 24 hours.
  8. Dry at 15° C (59° F), 70-80% humidity for 4 days.
  9. Store at 12-15° C (54-59° F), 65-70% humidity.

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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.

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