Thuringer

Thuringer is a semi-dry partially or fully cooked, smoked beef and pork sausage.

Meats Metric US
pork 700 g 1.54 lb.
beef 300 g 0.66 lb.

Ingredients per 1000g (1 kg) of meat

salt 23 g 4 tsp.
Cure #1 2.5 g ½ tsp.
dextrose (glucose), 1% 10 g 2 tsp.
coriander 2.0 g 1 tsp.
whole mustard seeds 2.0 g 1½ tsp.
allspice 2.0 g 1 tsp.
F-LC culture 0.24 g use scale

Instructions

  1. Grind pork and beef fat through 3/16” plate (5 mm).
  2. Mix all ingredients with meat.
  3. Stuff into beef middles or fibrous casings 40-120 mm.
  4. Ferment at 30º C (86º F) for 24 hours, 90-85% humidity.
  5. Introduce warm smoke (43º C, 110º F), 70% humidity, for 6 hours. Gradually increase smoke temperature until internal meat temperature of 140º F (60º C) is obtained.
  6. For a drier sausage: dry for 2 days at 22-16º C (70-60º F), 65-75% humidity or until desired weight loss has occurred.
  7. Store sausages at 10-15º C (50-59º F), 75% humidity.