Halberstädter Würstchen originates in the German town of Halberstadt. A traditional chimney smokehouse with an underfloor smouldering fire pit is the requirement for the manufacture of the Halberstädter Würstchen. The chimney smoking plant is made of masonry fire stone which has the important characteristic of absorbing the negative constituents of the smoke through the inner wall of the plant, thereby preventing these constituents from reaching the sausage and enabling only the taste-forming substances to develop on the inside and outside of the sausage. The smoking is performed with beech wood at 60-75° C (140-166° F), however, occasional spikes of temperature from 85-110° C (185-230° F) can be expected.
Halberstädter Würstchen carries PGI, 2010 classification.
|Pork||500 g||1.10 lb|
|Beef or/and veal||250 g||0.55 lb|
|Back fat or hard fat trimmings||250 g||0.55 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Cure #1||2.5||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Mace||0.5 g||1/2 tsp|
|Nutmeg||0.5 g||1/2 tsp|
|Caraway, ground||0.5 g||1/4 tsp|
|Ginger||0.3 g||1/8 tsp|
|Water||120 ml||4 oz fl|
- Grind pork through 1/4” (6 mm) plate.
- Grind fat through 1/4” (6 mm) plate.
- Grind beef/veal through 1/8” (3 mm) plate.
- Mix/knead beef, pork, salt, cure#1 until sticky. Gradually add water when mixing. Add spices and fat and mix all together.
- Stuff firmly into 26 mm sheep casing forming 8” (20 cm) long links. Hold for 30 minutes at room temperature.
- Apply hot smoke at 60° C (140° F) for 60 minutes.
- Cook in hot water at 80° C (176° F) for 20 minutes.