Kamenz sausages

Ingredients for 1 servings:

• 400 g lean beef, e.g. goulash
• 300 g beef, fatty e.g. breast/fat neck
• 200 g pork belly without bones and rind
• 100 g crushed ice
• 200 g onion(s)
• 20 g curing salt
• 4 g cutter aid
• 4 g glucose syrup, dried (sugar)
• 1 g ascorbic acid
• 5 g black pepper
• 4 g marjoram
• 4 g caraway seeds, broken
• 2 g sweet paprika powder
• 1 g all-spice
• 1 g coriander
• Intestine, 8 meters (Saitling 22/24)

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours 30 minutes

after a kind

This recipe comes from my hometown and is regionally protected, so it’s based on a specific recipe. I tried to recreate it to my taste. The onion and marjoram give the sausage a pleasantly tangy-sour flavor; it’s definitely worth a try. Very important: All ingredients should be at least refrigerated or slaughter-warm! Mix the lean, chilled beef with the onions, sugar, 10 g of curing salt, crushed ice, and cutter aid, and mince to a 3 mm (1/8″) diameter. Process the mixture in a kneading machine or with a wooden spoon until it forms a sticky paste/meat mixture, mixing in the first half of the spice mix. Mix the chilled, fatty beef and chilled pork belly with 10 g of curing salt, the second half of the spice mix, and the ascorbic acid, and mince to a 6 mm (1/4″) diameter; 8 mm (3/8″) is also possible. Work the coarse portion into the fine mixture in three portions and mix everything thoroughly. Fill the prepared sausage meat with the sausage meat and twist off a sausage at a length of 10 cm from each one. Leave the sausages in the refrigerator overnight to redden. Rinse the sausages with warm water, hang them in the smoker, and let them dry for about 1 hour at 60°C without smoke, with the doors open. Then hot smoke the sausages with beech and/or alder flour for 1 hour at 65°C. Remove the sausages from the smoker and scald them at 76°C until the internal temperature reaches at least 70°C. Remove the sausages from the pot, rinse off the fat with hot water, and hang the sausages up to dry. They taste best hot. Good luck.