Zervelatwurst

Zervelatwurst or Cervelatwurst is a fine grind salami type smoked German sausage made from pork and beef.

MaterialsMetricUS
Lean pork400 g0.88 lb
Beef with little fat and some connective tissue300 g0.66 lb
Back fat/neck fat300 g0.66 lb
T-SPX culture0.12 guse scale
Ingredients per 1000g (1 kg) of materials
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Honey4.0 g1 tsp
Pepper3.0 g1.5 tsp
Nutmeg0.5 g1/2 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind all meats through 3 mm (1/8") plate. Cool and grind again.
  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 60 mm beef middles or synthetic protein lined fibrous casings.
  5. Ferment at 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 14→12° C (57→53° F), 80-75% humidity for 5 weeks or until sausage looses 33% of its original weight.
  9. Store at 12° C (53° F),<75% 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