Meats and Sausages
Zwiebelwurst (Onion Sausage)
Zwiebelwurst is German onion sausage. It contains just a few ingredients and is simple to make. Onion is commonly added to liver, blood and potato sausages.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 350 g | 0.77 lb |
| Fat trimmings | 600 g | 1.32 lb |
| Fresh onion | 50 g | 2 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Pepper | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Caraway, ground | 0.5 g | 1/4 tsp |
Instructions
- Dice onion finely and fry in a little fat until glassy.
- Grind meat, fat and onion through 1/8" (3 mm) plate. Grind again.
- Mix with salt and pepper until the mass feels sticky.
- Stuff into 34-36 mm natural or synthetic fibrous casings.
- Cook in water at 176 F° (80° C) for 35 minutes.
- Cool sausages in cold water. Wipe off with paper towel.
- Apply a thin cold smoke at 64° F (18° C) for 30 minutes (optional step).
- Refrigerate.
Notes
If you want the sausage to be pink, add 2 g (1/2 tsp) of cure 1 to ground meat and let the stuffed sausage hang for 1 hour before cooking.
