Meats and Sausages
Schinkenwurst (Ham Sausage)
Schinkenwurst (Schinken = ham) is a German medium diameter ground sausage with inserts of solid chunks of meat. The meat must be cured so it has a solid red color and will contrast with white fat and other finely minced meat. The same manufacturing process is used for making other high quality sausages like German Krakauer or Polish Krakowska or Szynkowa Sausage (Szynka = ham).
| Meats | Metric | US |
|---|---|---|
| Lean pork | 300 g | 0.66 lb |
| Lean pork for show meat | 400 g | 0.88 lb |
| Pork jowls or pork rich in connective tissue | 100 g | 0.22 lb |
| Pork belly side | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Paprika | 2.0 g | 1 tsp |
| Allspice | 2.0 g | 1 tsp |
| Coriander | 2.0 g | 1 tsp |
| Water | 150 ml | 5 oz fl |
Instructions
- Cut lean pork (show meat) into 20 mm (3/4") pieces. Mix with 6 g of salt and 1 g of Cure #1. Pack tightly in container, cover with cloth and place in refrigerator for 48 hours.
- Grind remaining lean pork through 10 mm (3/8") plate.
- Grind pork belly through 10 mm (3/8") plate.
- Using food processor emulsify lean pork (300 g) and pork jowls or pork rich in connective tissue with half of water. Then add as follows: ground pork belly, remaining salt (12 g), cure #1 (1.5 g) and spices. Keep on slowly adding the remaining water as emulsifying process continues.
- In a bowl mix meat paste with diced cured lean pork.
- Stuff into beef bungs, beef middles or 75 mm cellulose or fibrous casings.
- Boil in water at 80° C (176° F) 90 minutes.
- Immerse for 10 minutes in cold water, dry briefly in air and refrigerate.
