I found some German recipe's written In German.

Discussion in 'Pork' started by rich-, Jun 27, 2013.

  1. I have had them translated by a German exchange student that Lived with my daughter a couple years ago while she was going to school here.

    I have not made any not the 3 here, But thought I would share with everyone on SMF.

    Fleischermeister Otto Valten (Stadtilm)


    3 kg Veal

    1 kg Kammspeck (Couldn't find the translation) Pretty sure this means Rindless Bacon

    1 kg Pork cheek

    1 kg Pork belly (marbled)

    2 kg Pork shoulder

    6 – 10 Eggs

    1 l Milk


    200 g Salt

    30 g Pepper

    10 g Caraway

    8 g Nutmeg


    Put the veal through the 1 mm disk of the meat grinder. Combine the eggs and milk with the meat and knead. If it is necessary add liquid. Add the spices.

    Grind the rest of the meat with the 3 mm disk and combine it with the veal mixture.

    Fill the finished meat mixture into 30/32 pig intestines about 20 cm long.

    Grill the sausages over charcoal.

    Fleischermeister Herbert Tatzel (Arnstadt)

    Thüringer Rostbratwurst, 20 sausages


    1 kg Pork belly

    1 kg Pork shoulder

    4 eggs

    6 m intestine

    Milk and breadcrumbs if necessary


    36 g Salt

    5 g Pepper

    Pinch of caraway (ground)

    Pinch of nutmeg (ground)

    1/2 garlic clove (crushed)


    Cube the meat and add the spices and eggs. Grind the mixture. If the mixture is to liquid add breadcrumbs. The mass should have the consistency of cotton. A little milk improves the softness.

    Rinse the intestines twice with luke-warm water.

    Hatmut Böhm (Deuben Sachsen-Anhalt)

    Bratwurst nach Art des Hauses, 40 sausages


    3 kg Pork shoulder

    1 kg Pork belly

    6-7 eggs

    6 soaked bread rolls

    1 1/2 cups condensed milk


    70 g Salt

    25 g Pepper

    10 g Mustard seed

    10 g Caraway

    Sweet marjoram

    Wild garlic

    1 Tsp Sugar


    Cut the meat into strips and combine with the remaining ingredients and spices. Grind the mixture with the 3 mm or 4 mm disk. Add the condensed milk and knead it until it's soft. Fill the pig intestines (25-30 mm) with the mixture.
    Last edited by a moderator: Jun 27, 2013
    smokinhusker likes this.
  2. Thank you for the time and trouble to get these translated and posted. I love German food, having grown up with a German aunt and I still make several dishes of hers!!!
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Thanks for sharing Rich.  Since some folks aren't running with Windows 7 yet, I downloaded the recipes and then pasted them back to your opening post.

    My goodness the recipes are full of eggs!!
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Thanks Rich! The amount of eggs used is interesting.
  5. mike johnson

    mike johnson Master of the Pit Group Lead OTBS Member

    I did a copy and paste into a Word Doc. so I can save these for future use. Thanks for the recipe, Ill post pics when I make some.
  6. Good morning to you all, In the first recipe that I had translated, Leonie (Girl in germany) was unable to translate the word KAMMSPECK   I did a Bing and Google translator search and the only thing that came up was RINDLESS and BACON, each from a differant online translator.

    I question RINDLESS / BACON because also in the recipe it lists Pork belly (marbled) and Pork shoulder. Bacon comes from the Pork Belly so that throws up a red flag for me. I would question why Bacon and pork belly.

    If anyone can figure out and translate that one word, It would be so helpful for that recipe.

  7. Hello again. Just a short follow up on the translation of the word Kammspeck.

     when I first tried to translate the word it came up COMB BACON. I have no idea what is comb bacon, any help here is appreciated.

    I just now seperated the word into 2 words KAMM and SPECK. The word Kamm comes up COMB and the word SPECK comes up BACON.

    I am going to contact my friend in Germany and ask her if any of this makes sense to her and will do a follow up if I come up with anything.

  8. chef willie

    chef willie Master of the Pit OTBS Member

    Thx for posting...the last one looks especially do-able.....Willie
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Rich!

    I don't know what "Kamm" is, but my Dearly departed PA Dutch Grammy & Grampop always used the word "Speck" whenever referring to any kind of Fat.

    Even the fat put out for the birds was called "Speck".

    And my name (John) was Chunny, and my brother Jim was Chimmy. [​IMG]

  10. Just gave my mom a call (a green card carrying kraut) and she remembers as a girl Kamm Speck. It is bacon made from the neck meat of a pig. The neck meat, having much less fat content, was cured just like pork belly. The more common use of the neck was for Kammschenken - or neck ham (German translation as Comb Ham). 

    Sounds like it's a do-it-yourself project unless you happen to have a true German butcher in town to make it for you specially.
  11. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    These are fantastic recipes!  Thank you for sharing.

    Now I am definitely going to buy a sausage stuffer and meat grinder!!!


  12. Bearcarver, Now you got me to thinking, I wonder if that word (Kammspeck) could mean Fat Back.

    In 1994 My wife and I traveled to Germany to visit my son and see our grand daughters, He was stationed west of Frankfurt at a little town called Sorhan ( or somthng like that) Anyway we were out and about the town and come upon a butcher shop.

    Me being a pepperoni lover saw they had pepperoni so I bought a few pound of it. I'm here to tell you it was so full of fat that I couldn't stand to eat it. The next morning I cut some of the pepperoni up and fried it with potatos, Wow that was a mistake, the potatos were so soggy with fat that we could not eat them either. I think the remainder of the pepperoni went to some of the neighborhood dogs.

    I did contact the girl in Germany and she again states that she has never known of that word in Germany and neither does her parents. Oh well its something to play around with.

  13. Baja Traveler, Thank you so much for your reply. I guess you replied while I was typing my last post to BearCarver, it seems that now we have an answer and the answer does make sense.

    Seems to me here in this country we could just use some leaner cuts of pork.

  14. pgsmoker64

    pgsmoker64 Master of the Pit Group Lead OTBS Member

    According to Google translate, Kamm translates to comb and Kammspeck to comb bacon.

    Whatever that means.

    I happen to be going to Germany on the 8th and have many friends I can ask.  I'll be sure to report back when I find out.

  15. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    From my meat cutting days, the meat around the neck in front of the shoulders is also known as pork cushion meat. We had some German customers that requested that we smoked that section of meat along with the hog jowl. Normally, we would just trim the fat down and toss the meat in the the grinder bin for country sausage.

    They always took the smoked cushion meat and jowl home whole. We never knew what they did with it. Reading your posts and the recipes again, they probably were making sausage.

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