Schlackwurst is a German dry fermented sausage which is similar to Zervelatwurst. The sausage is finely ground and is classified as sliceable raw sausage. This requires a firm texture which is obtained by using hard fat and sufficient drying time. The sausage derives its name from the name of the casings it was traditionally filled in; the end part of the intestine was called the "slag gut", also known as Schlackdarm. The Schlackwurst is especially popular in eastern part of Germany.
|Beef, lean||250 g||0.55 lb|
|Pork, lean||500 g||1.10 lb|
|Pork back fat||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||1.0 g||1/4 tsp|
|Honey||3.0 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Nutmeg||0.5 g||1/4 tsp|
|Coriander||0.5 g||1/4 tsp|
|Cardamom||0.3 g||1/8 tsp|
|Ginger||0.3 g||1/8 tsp|
|T-SPX culture||0.12 g||use scale|
- Grind beef and pork through 3 mm (1/8") plate.
- Grind partially frozen back fat through 3 mm (1/8") plate.
- Mix meats, and all ingredients together. Add fat and mix again.
- Stuff into 80-90 mm pork bungs.
- Ferment for 3 days at 20° C (68° F), 95 → 90% humidity.
- Ferment/dry for 2 days at 18° C (64° F), 90 → 80% humidity.
- Smoke at 18° C (64° F) for 24 hours.
- Dry at 15 → 12° C (59 → 53° F), 85 → 75% humidity for 8 weeks.
- Store at 12° C (53° F), <75% humidity.