Rohesser Salami selbstgemacht.

beef

💰Cheaper: pork

Pork can be a more affordable option for similar texture.

egg yolk

🥗Healthier: avocado

💰Cheaper: mayonnaise

Avocado provides creaminess while being healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

capers

💰Cheaper: green olives

Green olives can mimic the briny flavor of capers.

Mix Schweinenacken and Schweinebauch in the specified proportions.

Add spices per kg of meat: Pökelsalz, Traubenzucker, Pfeffer, and fresh garlic.

For Knacker, dissolve one clove of garlic in red wine the night before.

Allow the mixture to cure for 1 day at 20 °C for the first recipe and 3 days at 20 °C for the second recipe.

Hang the sausages for 5 days at 16-18 °C for the first recipe and 30-50 days for the second recipe until desired hardness.

Cold smoke for 12 hours for both recipes.

Mist the sausages with water 3 times daily during the curing process for the second recipe.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens