Meats and Sausages
Kohlwurst-Lippsche
Lippsche Kohlwurst is a cold smoked fermented German sausage from the German County of Lippe. Served with potatoes, cabbage or peas and beans. Fatty pork is essential, beef is often added for its excellent binding properties.
| Meats | Metric | US |
|---|---|---|
| Beef | 200 g | 0.44 lb |
| Pork* | 500 g | 1.10 lb |
| Pork trimmings rich in connective tissue** | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 28 g | 4.5 tsp |
| Cure #2 | 2.5 g | ½ tsp |
| Sugar | 3.0 g | ½ tsp |
| Pepper | 2.0 g | 1 tsp |
| Allspice, ground | 1.0 g | ½ tsp |
| Starter culture, TSPX | 0.12 g | use scale |
Instructions
- Grind beef through 3 mm (1/8") plate.
- Cook skins** (if used) in water until soft, cool and grind through 3 mm (1/8") plate.
- Grind pork through 3 mm (1/8") plate.
- Mix beef with pork and spices. Add culture and mix again.
- Stuff into 30 mm hog casings.
- Ferment at 18° C (64° F), 80-90% humidity for 4 days.
- Apply cold smoke at 18° C (64° F) for 24 hours.
- Dry at 14→12° C (58→54° F), 85-80% humidity for 3 weeks or until sausage looses 30% of its original weight.
- Store at 10-12° C (50-53° F), 65-70% humidity.
Notes
* butt and picnic quality (upper front leg), fat and connective tissue included.
** up to 10% (100 g) of skins are permitted.
** up to 10% (100 g) of skins are permitted.
