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Berliner Sausage

Ingredients: (for 10 lbs)

6 lbs. lean pork
2 lbs. boneless chuck
2 lbs. boneless veal
2 cups ice water
1 small onion
1 1/2 ozs. powdered dextrose
2 cups soy protein concentrate
6 tbsp. salt or non-fat dry milk
2 level tsp. Prague Powder No. 1
1 tsp. granulated garlic
1 tbsp. ground white pepper


Grind all meat through 3/16” or 1/4” grinder plate and mix with all ingredients. Stuff meat into 5” fibrous casings and place in cooler for 2 days. Remove meat and keep at room temperature for 3 hours or until internal temperature of product reaches at least 60ªF. Remove and put in preheated smokehouse at 120ºF. the first hour, and apply smoke while increasing temperature every 30 minutes by 10º until 160ºF. is reached. Hold at this temperature until you reach 152ºF. and desired color is obtained.