Schlackwurst

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.

MeatsMetricUS
Beef, lean250 g0.55 lb
Pork, lean500 g1.10 lb
Pork back fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Honey3.0 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
T-SPX culture0.12 guse scale
Instructions
  1. Grind beef and pork through 3 mm (1/8") plate.
  2. Grind partially frozen back fat through 3 mm (1/8") plate.
  3. Mix meats, and all ingredients together. Add fat and mix again.
  4. Stuff into 80-90 mm pork bungs.
  5. Ferment for 3 days at 20° C (68° F), 95 → 90% humidity.
  6. Ferment/dry for 2 days at 18° C (64° F), 90 → 80% humidity.
  7. Smoke at 18° C (64° F) for 24 hours.
  8. Dry at 15 → 12° C (59 → 53° F), 85 → 75% humidity for 8 weeks.
  9. Store at 12° C (53° F), <75% humidity.

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