Kummelwurst is a German sausage made with whole caraway seeds. Caraway is added to rye bread, often to sauerkraut, it is the spice that people either hate or love. The spice is very popular in Poland, German and Jewish cuisine.
|Lean beef||300 g||0.66 lb|
|Lean pork||200 g||0.44 lb|
|Fatty pork, hard fat trimmings||500 g||1.10 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||25 g||4 tsp|
|Cure#1||2.5 g||½ tsp|
|Sugar||3.0 g||½ tsp|
|White pepper||3.0 g||1.5 tsp|
|Caraway seeds, whole||1.0 g||½ tsp|
|Garlic||3.5 g||1 clove|
|Starter culture, TSPX||0.12 g||use scale|
- Grind lean beef through 1/8” (3 mm) plate.
- Grind lean pork through 1/8” (3 mm) plate.
- Grind fatty pork and fat trimmings through ¼” (5 mm) plate.
- Mix beef and pork with salt and cure #1. Add fat, remaining spices, starter culture and mix all together.
- Stuff into 45-50 mm natural or synthetic fibrous casings.
- Ferment at 18° C (64° F), 80-90% humidity for 4 days OR for 3 days at 20° C (68° F).
- Apply cold smoke at 18° C (64° F) for 24 hours.
- Dry at 12-15° C (54-59° F), 70-80% humidity for 7 days.
- Store at 12° C (54° F), 65-70% humidity.