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 'Streuwrze'. 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.o
Sausage /
Ingredients
Beef
Veal
Pork
Chicken
Sausage bacon
Throat bacon
Back fat/suet
Gamon
Milk
Bread
Iced Water

Curing Salt Nitrite

Table Salt
Pepper
Nutmeg
Ginger
Mace
Paprika
Cumin
Cinnamon
Mustard Seeds
Spice of Choice
Coriander
Cardamom

Cervelas
37%

25%

Wienerli

St.Galler
Schblig

Basserdorfer
Schblig

23%
8%
8%

30%

35%

15%

10%

27%

20%

20%

Frauenfelder
Salzissen

St. Galler
Stumpen

Knacker

Schtzenwurst

14%
14%
14%

30%
10%

25%
10%
10%

28%
7%

25%
10%

25%
5%

5%

Frankurterli

20%
10%
14%

45%

28%

25%

Schweinswurst
25%
67%

15%

8%

10%
5%

10%
5%

23%
100%

26%
100%

20%
100%

20%
100%

23%
100%

25%
100%

25%
100%

23%
100%

30%
100%

100%

19gr

19gr

19gr

20gr

18gr

18gr

18gr

19gr

18gr

20gr

1gr
1gr

1gr
1/2gr

1gr
1gr

1gr
1/2gr
1/2gr

1 1/2gr

1gr
1/2gr

1gr
1gr

1gr
1gr
1/4gr

1gr

1gr
1gr

1/2gr
1/2gr
1/8gr

1gr
1gr

1/2gr
1gr

1/2gr

8%

1gr

1/2gr
1/2gr

1gr
1gr

1/2gr

1gr
1gr

1gr
1/2gr

1gr

1gr

1gr
1gr

Chilly
Garlic
Clove powder
Wine
Beef stock
Marjoram
Rosemary
Sage
Fresh Parsley
Mustard
Hors Radish
Lemon zest
Fresh Onion
Phosphate
Ascorbic Acid
Milk proteins
Parmesan Chese

1gr
1/8gr

5gr
3gr
2gr

5gr
3gr
2gr

5gr
3gr
2gr

Beef casings
34/36mm
Lamb casings
21/23mm
Hog casings
~28mm
Hot smoke
50-80 C
50-80 C
50-80 C
Cold smoke
Cooking ~13min 75 C ~13min 75C ~30min 75C
Cooling Bath/Shower Bath/Shower Bath/Shower
Roughness

Very Fine

Very Fine

Fine

5gr
3gr
2gr

~28mm
50-80 C
~30min 75C
Bath/Shower
Fine

1/8gr

1/8gr

5gr
3gr
2gr

5gr
3gr
2gr

40/42mm

40/42mm

50-80 C

50-80 C

5gr
3gr
2gr

5gr
3gr
2gr

Fine

3gr
2gr

24/26mm

24mm+

43/45mm
22mm+ or
26/28mm
50-80 C

50-80 C 40-50C strong

~25 min 75C ~35 min 75C ~20 min 75C ~25 min 75C
Bath/Shower Bath/Shower Bath/Shower Bath/Shower
Fine

3gr
2gr

Very Fine

Very Fine

40-50C or
as preferred
just 1min ~25min 75C
cool pressed Bath/Shower
Very Fine

Medium

Method

Emulsified

Emulsified

Emulsify all
meat beside
the gammon,
add spices.
Cut gammon
into small
cubes and
add to
mixture

Emulsify all
meat beside
the gammon,
add spices.
Cut gammon
into small
cubes and
add to
mixture,
commonly
finer than St.
Galler
Schblig

Emulsified

Emulsified

Emulsified.
Emulsified.
Emulsified.
Beef very
Advice: Pre- This sausage
Comment: finely ground.
salt the pork feels a bit like Frankurterli are Mix with back
a short and originally sold
fat or suet
think uncooked, but and spices,
frankfurter.
today people Emulsify this
Lovely sliced tend to prefer mixture. Add
in Salads,
cooked. By the medium
BBQ'd or just cool pressed I ground pork
eaten as is. mean that they
to mixture.
are cooled with
Pre-salting
some kind of
the pork a
weight on
day before
them. production is
advisable.
Cooking and
Cooling: It is
possible to
cook these at
80C, but
then they
should then
be air cooled.

Emmentaler
20%
40%

Engadiner

Kalbsbratwurst

St.Galler
Kalbsbratw.

Schweinsbratwurst

Bauernbratwurst

Salsiccia

70%
15%

37%
8%

37%
8%

15%
85%

75%

30%
50%

Appenzeller
Siedwurst

Glarner
Kalberwurst

40%
10%

44%

20%

20%

Weisswurst

GeflgelBratwurst

48%
40%

15%
15%

25%

25%

25%

20%

28%

10%

25%
10%

30%

15%
100%
19gr
2gr
1gr

100%
18gr
4gr
1gr
1/2gr

30%
100%

or Milk 30%
100%

19gr
1 1/2gr

1gr

32%
white 4%

24%

100%

100%

100%

100%

100%

100%

25%
100%

19gr
2gr

19gr
1gr
1gr

17gr
2gr

18gr
2gr
1gr

19gr
1gr
1gr

17gr
1gr
1gr

19gr
2gr

19gr
1 1/2gr

1 1/2gr

1/2gr

2gr

1/2gr
1gr

1gr
1gr

1gr

1gr

1/2gr
1/4gr

1gr
1gr

2gr

2gr

1gr

2gr

1/4gr

1/2gr
1/4gr
40gr red

1/2gr
1/4gr
10gr white
10gr
1/2gr

1gr
1/2gr
1/2gr

5gr
3gr
2gr

3gr

1/4gr
5gr
3gr

1/2gr
10gr
3gr

See method

4gr
mild 10gr
10gr
1gr
5gr
3gr

3gr

5gr
3gr

30/32mm

32/34mm

24/26mm
28/30mm

5gr
3gr

Yes

24mm+
28/30mm

3gr

30/34mm

28/30mm

26/28mm

28/30mm

26/28mm

50/80 or 40-50
20-30C
~20min 75C
Bath/Shower
Medium Medium-Rough

~25min 75C ~25min 75C

Bath
Bath
Very Fine

Very Fine Medium-Rough Medium-Fine Medium-Fine Medium-Rough

~20 min 75C ~25min 75C

Bath
Bath
Very Fine

Very Fine

Very Fine

Emulsify beef
and bacon
with Iced
water, add
medium
ground fat,
pork and
spices, regrind through
medium plate.
Pre-salting the
pork the day
before
production is
advisable

Freeze meat
and bacon
slightly. Grind
beef finally and
emulsify, add
the pork and
roughly ground
bacon. Gently
add the spices.
Make sure the
wine is also
close to 0C. I
personally like
to add about
10gr of onions,
slightly fried
with no fat,
double the
pepper and
remove the
table salt.

Emulsified.
One
ingredient
translates to
5% Vealhead block. I
have added
it to the
generic veal.
Instead of
using Milk
proteins, Milk
powder is an
alternative. I
am not sure
how much
Milk product
is used in
this recipe.

Emulsified.
This recipe
does not
contain any
Veal-head
block. To this
sausage
eggs can be
added, 1/2
egg to 1kg of
meat. The
eggs must
be added
right at the
end of the
process,
after
emulsifying
and after the
spices have
been added.
I prefer this
recipe over
the previous
one, using
full fat milk.

The veal meat

is really a
portion of the
'Kalbsbratwurst'
mixture,
emulsified. Add
the mediumrough ground
pork, all the
spices and mix
well. Again, not
sure about the
milk powder. I
have made this
sausage with
beef instead of
veal and found
that the taste is
somewhat
more intense.
Try it, it's worth
a go...

Grind and
Grind all
These
The bread
Emulsified.
Emulsified.
mix the meat meat at very sausages are
should be
8% of the
Instead of
at not too
low
placed into
soaked in Veal meat is
iced water,
cold temperature, water that has about 4% of actually veal
milk or milk
temperature.
slightly boiled, switch the milk, the
head meat powder is also
The recipe frozen. Add the hob of and herbs added
cooked in
used
asks for
spices and let the sausage
to the milk
stock the
'slaughter
salt.
sit in the hot
and than previous day.
warm'
water for about added to the
Instead of
temperature.
15-20 minutes, meat right at
milk iced
Throat bacon
until swimming.
the end of water can be
is used
Just for the fun production. used and milk
instead of
of it, I have also
Again,
powder.
back bacon
tried these cold
cooked in
due to its
smoked with
hot water,
softer
juniper. Lovely!
just below
consistency
boiling point,
until
swimming,
about 20
minutes.
They should
not split.

Berner
Zungenwurst

Bier Wurst

Hallauer
Schinken-wurst

Brianzola

30%

30%

20%

15%

50%

40%

50%

85%

20%

30%

30%

100%

100%

100%

100%

20gr

20gr

20gr

20gr

1 1/2gr
1/2gr

1gr
1gr

2gr
1gr

1 1/2gr
1 1/2gr

1/2gr
1gr
1gr
1gr
1/4gr

1/4gr
1/2gr

1gr

1gr

1/2gr

3gr
2gr

3gr
2gr

3gr
2gr

3gr
2gr

30gr
34/36mm

34/36mm

40-50C

40-50C

40-50C

40-50C

75C intern 70C 75C intern 70C 75C intern 70C 75C intern 70C
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.