Lippsche Kohlwurst is a cold smoked fermented German sausage from the German County of Lippe. Served with potatoes, cabbage or peas and beans. Fatty pork is essential, beef is often added for its excellent binding properties.
Beef200 g0.44 lb
Pork*500 g1.10 lb
Pork trimmings rich in connective tissue, some skins* permitted300 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. Cook skins** (if used) in water until soft, cool and grind through 1/8” (3 mm) plate.
  3. Grind pork through ¼” (5 mm) plate.
  4. Mix beef with pork and spices. Add culture and mix again.
  5. Stuff into 30 mm hog casings.
  6. Ferment at 18° C (64° F), 80-90% humidity for 4 days OR for 3 days at 20° C (68° F).
  7. Apply cold smoke at 18° C (64° F) for 24 hours.
  8. Dry at 12-15° C (54-59° F), 70-80% humidity for 4 days.
  9. Store at 12° C (54° F), 65-70% humidity.
* butt and picnic quality (upper front leg), fat and connective tissue included.
** up to 10% (100 g) of skins are permitted.

Available from Amazon in paperback and eBook format

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