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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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The berliner sausage is a cooked and smoked salami-style sausage, invented by a butcher in Berlin. It's constituent meats are limited to pork (being coarsely ground), and beef (being finely ground). According to the traditional German recipe it contains no seasoning except sugar and salt.
6 pounds lean pork
2 pounds boneless veal
2 pounds boneless chuck
6 tablespoons salt
1 tablespoon ground white pepper
2 teaspoons prague powder No. 1 (sodium nitrite)
1 teaspoon granulated garlic
2 cups non-fat dry milk
2 cups ice water
1 ½ ounces powdered dextrose
1 small onion
Grind all meat through 3/16 or ¼ inch grinder plate and mix with all ingredients. Stuff meat into 5 inch fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature reaches at least 60F. Remove and put in preheated smokehouse at 120°F the first hour, and apply smoke while increasing temperature every 30 minutes by 10°F until 160°F is reached. Hold at this temperature until you reach 152°F and desired color is obtained.