Recipes from ABZ Spiez, Swiss Butcher Training Centre (http://www.abzspiez.ch/html/qks/sw_bruehwurst.html)
Measurments are meant for 1Kg of mixture
Recipes asking for 'Spice of Choice' really are asking for something like a mixture of spices known as 'Streuwürze'. This is similar to Knorr Aromat, but
for the purpose of sausage making it is unsalted. I mostly leave it out, but sometimes use Herbamare, which you can find at Holland and Barret' and
reduce the salt accordingly.
Sausage / St.Galler Basserdorfer Frauenfelder St. Galler Schützen- Schweins-
Ingredients Cervelas Wienerli Schüblig Schüblig Salzissen Stumpen Knacker wurst Frankurterli wurst
Beef 37% 23% 30% 35% 14% 30% 25% 20% 25%
Veal 8% 14% 10% 10%
Pork 8% 15% 10% 14% 10% 10% 14% 45% 67%
Chicken
Sausage bacon 25% 27% 20% 20% 28% 25%
Throat bacon 28% 25% 25%
Back fat/suet 15% 8% 10% 10% 7% 10% 5% 5% 8%
Gamon 5% 5%
Milk
Bread
Iced Water 23% 26% 20% 20% 23% 25% 25% 23% 30%
100% 100% 100% 100% 100% 100% 100% 100% 100% 100%
Curing Salt Nitrite 19gr 19gr 19gr 20gr 18gr 18gr 18gr 19gr 18gr 20gr
Table Salt
Pepper 1gr 1gr 1gr 1gr 1 1/2gr 1gr 1gr 1gr 1gr 1gr
Nutmeg 1gr 1/2gr 1gr 1/2gr 1/2gr 1gr 1gr 1gr
Ginger 1/2gr 1/2gr 1/4gr
Mace 1/2gr 1gr 1/2gr 1gr
Paprika 1/2gr 1/2gr
Cumin 1/8gr 1/2gr 1/2gr
Cinnamon
Mustard Seeds
Spice of Choice 1gr 1gr 1gr 1gr 1gr 1gr 1gr
Coriander 1gr 1gr 1gr 1/2gr 1gr
Cardamom
Chilly
Garlic 1gr
Clove powder 1/8gr 1/8gr 1/8gr
Wine
Beef stock
Marjoram
Rosemary
Sage
Fresh Parsley
Mustard
Hors Radish
Lemon zest
Fresh Onion 5gr 5gr 5gr 5gr 5gr 5gr 5gr 5gr
Phosphate 3gr 3gr 3gr 3gr 3gr 3gr 3gr 3gr 3gr 3gr
Ascorbic Acid 2gr 2gr 2gr 2gr 2gr 2gr 2gr 2gr 2gr 2gr
Milk proteins
Parmesan Chese
Beef casings 34/36mm 40/42mm 40/42mm 43/45mm
Lamb casings 21/23mm 22mm+ or 24/26mm 24mm+
Hog casings ~28mm ~28mm 26/28mm
Hot smoke 50-80 °C 50-80 °C 50-80 °C 50-80 °C 50-80 °C 50-80 °C 50-80 °C 50-80 °C 40-50°C strong 40-50°C or
Cold smoke as preferred
Cooking ~13min 75 °C ~13min 75°C ~30min 75°C ~30min 75°C ~25 min 75°C ~35 min 75°C ~20 min 75°C ~25 min 75°C just 1min ~25min 75°C
Cooling Bath/Shower Bath/Shower Bath/Shower Bath/Shower Bath/Shower Bath/Shower Bath/Shower Bath/Shower cool pressed Bath/Shower
Roughness Very Fine Very Fine Fine Fine Fine Fine Very Fine Very Fine Very Fine Medium
Method Emulsified Emulsified Emulsify all Emulsify all Emulsified Emulsified Emulsified. Emulsified. Emulsified. Beef very
meat beside meat beside Advice: Pre- This sausage Comment: finely ground.
the gammon, the gammon, salt the pork feels a bit like Frankurterli are Mix with back
add spices. add spices. a short and originally sold fat or suet
Cut gammon Cut gammon think uncooked, but and spices,
into small into small frankfurter. today people Emulsify this
cubes and cubes and Lovely sliced tend to prefer mixture. Add
add to add to in Salads, cooked. By the medium
mixture mixture, BBQ'd or just cool pressed I ground pork
commonly eaten as is. mean that they to mixture.
finer than St. are cooled with Pre-salting
Galler some kind of the pork a
Schüblig weight on day before
them. production is
advisable.
Cooking and
Cooling: It is
possible to
cook these at
80°C, but
then they
should then
be air cooled.
Glarner
Kalbsbrat- St.Galler Schweins- Bauern- Appenzeller Kalber- Geflügel-
Emmentaler Engadiner wurst Kalbsbratw. bratwurst bratwurst Salsiccia Siedwurst wurst Weisswurst Bratwurst
20% 70% 40%
37% 37% 15% 30% 10% 44% 48%
40% 15% 8% 8% 85% 75% 50%
40%
15% 20% 20%
15% 25% 25% 25% 20% 28% 25%
10% 10%
30%
32% 24%
white 4%
15% 30% or Milk 30% 25%
100% 100% 100% 100% 100% 100% 100% 100% 100% 100% 100%
19gr 18gr
4gr 19gr 19gr 19gr 17gr 18gr 19gr 17gr 19gr 19gr
2gr 1gr 1 1/2gr 2gr 1gr 2gr 2gr 1gr 1gr 2gr 1 1/2gr
1gr 1/2gr 1gr 1gr 1gr 1gr
1/2gr 1gr
1gr 1 1/2gr 1/2gr 2gr 1gr 1gr 1gr
1gr 1/2gr
1/4gr
1gr 2gr 2gr 1gr 2gr
1gr
1/2gr 1/2gr
1/4gr 1/4gr 1/4gr
40gr red 10gr white
10gr
1/2gr 1gr
1/2gr
1/2gr
4gr
mild 10gr
10gr
1/4gr 1/2gr 1gr
5gr 5gr 10gr 5gr 5gr 5gr
3gr 3gr 3gr 3gr 3gr 3gr 3gr 3gr 3gr
2gr
See method Yes
30/32mm 32/34mm
24mm+ 24/26mm 26/28mm
28/30mm 28/30mm 30/34mm 28/30mm 28/30mm 26/28mm
50/80 or 40-50
20-30°C
~20min 75°C ~25min 75°C ~25min 75°C ~20 min 75°C ~25min 75°C
Bath/Shower Bath Bath Bath Bath
Medium Medium-Rough Very Fine Very Fine Medium-Rough Medium-Fine Medium-Fine Medium-Rough Very Fine Very Fine Very Fine
Emulsify beef Freeze meat Emulsified. Emulsified. The veal meat Grind and Grind all These The bread Emulsified. Emulsified.
and bacon and bacon One This recipe is really a mix the meat meat at very sausages are should be 8% of the Instead of
with Iced slightly. Grind ingredient does not portion of the at not too low placed into soaked in Veal meat is iced water,
water, add beef finally and translates to contain any 'Kalbsbratwurst' cold temperature, water that has about 4% of actually veal milk or milk
medium emulsify, add 5% Veal- Veal-head mixture, temperature. slightly boiled, switch the milk, the head meat powder is also
ground fat, the pork and head block. I block. To this emulsified. Add The recipe frozen. Add the hob of and herbs added cooked in used
pork and roughly ground have added sausage the medium- asks for spices and let the sausage to the milk stock the
spices, re- bacon. Gently it to the eggs can be rough ground 'slaughter salt. sit in the hot and than previous day.
grind through add the spices. generic veal. added, 1/2 pork, all the warm' water for about added to the Instead of
medium plate. Make sure the Instead of egg to 1kg of spices and mix temperature. 15-20 minutes, meat right at milk iced
Pre-salting the wine is also using Milk meat. The well. Again, not Throat bacon until swimming. the end of water can be
pork the day close to 0°C. I proteins, Milk eggs must sure about the is used Just for the fun production. used and milk
before personally like powder is an be added milk powder. I instead of of it, I have Again, powder.
production is to add about alternative. I right at the have made this back bacon also tried these cooked in
advisable 10gr of onions, am not sure end of the sausage with due to its cold smoked hot water,
slightly fried how much process, beef instead of softer with juniper. just below
with no fat, Milk product after veal and found consistency Lovely! boiling point,
double the is used in emulsifying that the taste is until
pepper and this recipe. and after the somewhat swimming,
remove the spices have more intense. about 20
table salt. been added. Try it, it's worth minutes.
I prefer this a go... They should
recipe over not split.
the previous
one, using
full fat milk.
Berner Hallauer
Zungenwurst Bier Wurst Brianzola Schinken-wurst
30% 30% 20% 15%
50% 40% 50% 85%
20% 30% 30%
100% 100% 100% 100%
20gr 20gr 20gr 20gr
1 1/2gr 1gr 2gr 1 1/2gr
1/2gr 1gr 1gr 1 1/2gr
1/2gr
1gr
1gr
1gr
1/4gr
1/4gr
1/2gr 1gr 1gr 1/2gr
3gr 3gr 3gr 3gr
2gr 2gr 2gr 2gr
30gr
34/36mm 34/36mm
40-50°C 40-50°C 40-50°C 40-50°C
75°C intern 70°C 75°C intern 70°C 75°C intern 70°C 75°C intern 70°C
Bath/Shower Bath/Shower Air cooled Bath/Shower
Medium-Fine Very Fine Very Fine
Emulsified. It is Emulsified. Emulsified. The Emulsified. Use
adviseable to Freeze pork and pork is a mixture whole cumin
coole the pork a bacon slightly of pork head and seeds. Use
day in advance, prior to grinding. knuckel. Grind artificial casings
freezing it Add the mustard the pork in partly 45-60mm. Add
slightly. seeds as last frozen state. Add salt to the pork
ingredient. the Parmesan and leave cool
Chese as last for 24 hours. Add
ingredient. Use the other
artificial casings ingredients and
70/100mm able mix very well.
to be penetrated
by smoke.