Meats and Sausages
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.
| Materials | Metric | US |
|---|---|---|
| Lean beef, little connective tissue allowed | 300 g | 0.66 lb |
| Lean pork, little connective tissue allowed | 300 g | 0.66 lb |
| Back fat, hard fat trimmings | 300 g | 0.66 lb |
| Water | 100 ml | 3.33 oz fl |
Ingredients per 1000g (1 kg) of materials
| Salt | 16 g | 2.5 tsp |
| Cure #1 | 2.0 g | 1/2 tsp |
| White pepper | 3.0 g | 1.5 tsp |
| Paprika | 2.0 g | 1 tsp |
| Nutmeg | 0.5 g | 1/4 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Mustard seed, ground | 1.0 g | 1/2 tsp |
| Garlic, diced | 3.5 g | 1 clove |
Instructions
- 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.
- 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.
- Grind beef through 3 mm (1/8") plate, then mix with water.
- Grind pork through 3 mm (1/8") plate. Mix together with beef and spices.
- Grind fat through 8 mm (3/8") plate.
- Mix everything together.
- Stuff into beef bung caps or 90 mm synthetic casings, 50 cm (20") long.
- Smoke at 60° C (140° F) for 60 minutes.
- Cook in water at 80° C (176° F) for 120 minutes.
- Place sausages for 10 minutes in cold water.
- Briefly hang to evaporate moisture. Keep refrigerated.
