Kümmelwurst-Roh (Fermented Caraway Sausage)

Kümmelwurst is a German sausage made with whole caraway seeds. Caraway is added to rye bread, often to sauerkraut, it is the spice that people either hate or love. The spice is very popular in Poland, German and Jewish cuisine.
MeatsMetricUS
Lean beef300 g0.66 lb
Lean pork200 g0.44 lb
Fatty pork, hard fat trimmings500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g½ tsp
Sugar3.0 g½ tsp
White pepper3.0 g1.5 tsp
Caraway seeds, whole1.0 g½ tsp
Garlic3.5 g1 clove
Starter culture, TSPX0.12 guse scale
Instructions
  1. Grind lean beef through 3 mm (1/8”) plate.
  2. Grind lean pork through 3 mm (1/8”) plate.
  3. Grind fatty pork and fat trimmings through 5 mm (1/4") plate.
  4. Mix beef and pork with salt and Cure #2. Add fat, remaining spices, starter culture and mix all together.
  5. Stuff into 45-50 mm natural or synthetic fibrous casings.
  6. Ferment at 18° C (64° F), 80-90% humidity for 4 days.
  7. Apply cold smoke at 18° C (64° F) for 24 hours.
  8. Dry at 14→12° C (58→54° F), 85-80% humidity for 4 weeks or until sausage looses 30% of its original weight.
  9. Store at 10-12° C (50-53° F), 65-70% humidity.

Available from Amazon

The Practical Guide to Making Salami

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.

1001 Greatest Sausage Recipes
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
The Art of Making Vegetarian Sausages
The Amazing Mullet: How To Catch, Smoke And Cook The Fish