Salami - Mailänder (Salami Milano-German Style)

Salami - Mailänder is a German version of Salami Milano, one of the best-known Italian dry sausages. The meat and fat pieces clearly stand out, the latter being the size of rice grains. The duration of maturation depends on the weight of the sausages. In the traditional way, it takes place in well-ventilated, dry rooms for a period of three to six months.

Lean pork400 g0.88 lb
Lean beef300 g0.66 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Pepper4.0 g2 tsp
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Coriander0.5 g1/4 tsp
Allspice0.5 g1/4 tsp
Red wine5.0 g1 tsp
T-SPX culture0.12 guse scale
  1. Grind pork through 5 mm (3/16”) plate.
  2. Grind partially frozen back fat through 5 mm (3/16”) plate.
  3. Grind beef with 3 mm (1/8") plate.
  4. Mix all ingredients with ground meat adding fat last.
  5. Stuff firmly into 60 mm protein lined fibrous casings. Make 25” long links.
  6. Ferment at 20º C (68º F) for 72 hours, 90→85% humidity.
  7. Dry at 14→12º C (57-54º F), 85→75% humidity for 5 weeks. The sausage is dried until around 30-35% in weight is lost.
  8. Store sausages at 10-12º C (50-53º F), <75% humidity.
If mold is desired spray with Bactoferm® Mold-600 culture after stuffing.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages