Kümmelwurst-Roh (Fermented Caraway Sausage)

Kümmelwurst 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 beef300 g0.66 lb
Lean pork200 g0.44 lb
Fatty pork, hard fat trimmings500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g½ tsp
Sugar3.0 g½ tsp
White pepper3.0 g1.5 tsp
Caraway seeds, whole1.0 g½ tsp
Garlic3.5 g1 clove
Starter culture, TSPX0.12 guse scale
  1. Grind lean beef through 3 mm (1/8”) plate.
  2. Grind lean pork through 3 mm (1/8”) plate.
  3. Grind fatty pork and fat trimmings through 5 mm (1/4") plate.
  4. Mix beef and pork with salt and Cure #2. Add fat, remaining spices, starter culture and mix all together.
  5. Stuff into 45-50 mm natural or synthetic fibrous casings.
  6. Ferment at 18° C (64° F), 80-90% humidity for 4 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), 65-70% humidity.

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