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.

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