Fleischwurst (Meat Sausage)

German pork and beef smoked sausage.

MaterialsMetricUS
Lean pork, some fat allowed500 g1.10 lb
Pork fat300 g0.66 lb
Beef with connective tissue100 g0.22 lb
Water100 ml3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Instructions
  1. Grind lean pork and beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind fat through 3 mm (1/8") plate.
  3. Mix all meats with spices together, adding fat last.
  4. Stuff into 40 mm pork casings, making 40 cm (16") rings.
  5. Smoke at 60° C (140° F) for 60 minutes.
  6. Boil at 80° C (176° F) for 30 minutes.
  7. Immerse in cold water for 5 minutes.
  8. Cool in air and refrigerate.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages