Kochsalami (cooked salami) – A very delicious sausage
- Type
- Cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
In this post I’m going to show you how to make a Kochsalami (cooked salami) yourself. It’s simple and super quick to make.
Cooked salami, as the name suggests, is not a cured sausage. So it’s not a traditional salami as you know it. The cooked salami is a flavorful scalded sausage and is filled into artificial casings or jars.
It is not one of the best known types of sausage, but it is a popular accompaniment to a good “Brotzeit”. It can also be used as a replacement for Fleischwurst in a Fleischsalat.
Here you can find the complete Kochsalami / cooked salami recipe as a video or to read through.
Have fun and good luck making it! I would be happy if you leave me a comment if you succeeded.
Table of Contents
Cooked salami – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| lean pork | 500 g | 50 % |
| lean beef | 300 g | 30 % |
| pork back fat | 200 g | 20 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 17.5 g |
| black pepper | 3 g |
| cure #1 | 2.5 g |
| garlic | 2 g |
| caraway | 2 g |
| mace | 1.5 g |
The equipment to make cooked salami
You will need the meat grinder, also called a mincer, to “grind” the meat, meaning the meat is finely ground.
Cutter / powerful food processor
The sausage meat of the cooked salami is very fine. To produce this consistency, you need a cutter or a powerful food processor.
Sausage filler / attachment for the meat grinder / hand filling funnel
You need this to get your meat mass into the casing. For starters, you can use a filler attachment for your meat grinder or a hand filler funnel. I use this one.
Artificial casing or jars
For filling your mass you need artificial casings. I use here an artificial casing caliber 35.
Alternatively, you can also boil the mass in jars.
Make cooked salami – Step-By-Step Instructions
Cut your meat and the fat into strips. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
Mix the spices. You can grind the spices to a fine powder or, like me, mix in the caraway seeds in whole pieces. This way you can see them later once the sausage is cut.
Add the spices to the meat and mix it all together.
Put the meat in the freezer for 1-2 hours. This will help later on with the grinding process and the temperature.
Now it’s time to grind the meat. Depending on how coarse you want your final sausage meat, you can use different perforated discs here.
I use the finest perforated disc (3 mm) and let the mass run through once. However, you can also run the sausage meat through 2 times. That is up to you.
Mix the the meat and spices for a few minutes so that a nice binding is formed. You can do this with your hands or use a hand mixer.
Fill the sausage meat into artificial casings or jars. I use artificial casings caliber 35.
Cook the sausage at 75 – 78 °C (167 – 172.4 °F). The duration depends on your caliber. If you use caliber 35, your cooked salami needs about 35 minutes. If you use 50 caliber, it will take about 50 minutes.
If you cook it in jars, the cooking salami needs about 2 hours at 100 °C (212 °F).
Your cooked salami is ready😄. Enjoy it.
Frequently asked questions
Is salami cooked?
Is salami cooked?
A real salami is not. It is a raw sausage: it is cured and then dried in the air until it is firm enough to slice, and heat never comes near it. This one is the exception its own name points at. Kochsalami is a scalded sausage, it goes into the water at 75 – 78 °C (167–172 °F) and comes out ready to eat, so it is cooked by definition. That is the whole reason two very different sausages share one word.
What is Kochsalami?
What is Kochsalami?
Koch is cooked and Salami is salami, so the name is more or less the recipe. You take a salami’s seasoning, garlic, caraway, black pepper and mace, put it into a finely ground scalded sausage, fill it into an artificial casing or a jar, and cook it. That is why this one is simple and quick where a raw salami has to hang and dry before you can cut into it.
What is the shelf life of cooked salami?
What is the shelf life of cooked salami?
Cooked salami filled in artificial casings can be kept for about 4 – 5 days.
Keep the jars in the fridge and use the cooked salami within 2–3 weeks. Once opened it must be stored in the fridge and can be kept for about 4-5 days.
Seeing that this is a Kochsalami (cooked salami) .
Can this be processed in a pressure canner and kept for a long time?
If so, what do you suggest.
Thanks,
John
Hey John, yes if you look at the poaching step there is also a description for canning it in jars. You can also use a pressure cooker accordingly. Time is propably lower then.
Cheers
Daniel
Hallo, ich bin ein Canadish-deuutcher-Metzger meister,studiert-Augsburg fleischer schule.Mein deutsch it’s nicht 💯 %, wohne in Trenton ON, in canada Uber 40 jahre. Mach eigne wurst und fersuche es so rein wie moglich zu halten.Wurde gerne etlice tips von dir erhalten, koch salami und genie leberwust,habe food processor 1500-watt, dance in foraus, habe lange Kein Deutch geschrieben
Your German is still good :). Just check out the website for a lot of information.