Bierwurst (Beer Sausage)

Bierwurst is a German smoked and cooked sausage (Brühwurst) originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor. Bierwurst does not contain any beer, but rather, is eaten as snack with beer. does not contain any beer, but rather, is eaten as snack with beer.

MaterialsMetricUS
Lean beef, little connective tissue allowed300 g0.66 lb
Lean pork, little connective tissue allowed300 g0.66 lb
Back fat, hard fat trimmings300 g0.66 lb
Water100 ml3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.0 g1/2 tsp
White pepper3.0 g1.5 tsp
Paprika2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Mustard seed, ground1.0 g1/2 tsp
Garlic, diced3.5 g1 clove
Instructions
  1. Grind beef through 10 mm (3/8") plate. Mix with 1/2 salt (8 g) and 1/2 Cure#1 (1 g). Pack tightly in a container, cover with a cloth and hold for 24 hours in refrigerator.
  2. Grind pork through 10 mm (3/8") plate. Mix with remaining 1/2 salt (8 g) and Cure#1 (1 g). Pack tightly in a container, cover with a cloth and hold for 24 hours in refrigerator.
  3. Grind beef through 3 mm (1/8") plate, then mix with water.
  4. Grind pork through 3 mm (1/8") plate. Mix together with beef and spices.
  5. Grind fat through 8 mm (3/8") plate.
  6. Mix everything together.
  7. Stuff into beef bung caps or 90 mm synthetic casings, 50 cm (20") long.
  8. Smoke at 60° C (140° F) for 60 minutes.
  9. Cook in water at 80° C (176° F) for 120 minutes.
  10. Place sausages for 10 minutes in cold water.
  11. Briefly hang to evaporate moisture. Keep refrigerated.

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Spanish Sausages

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