Bayerische Bierwurst

A German beef and pork sausage.

Lean beef350 g0.77 lb
Lean pork (shoulder)300 g0.66 lb
Pork back fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Caraway, ground0.5 g1/4 tsp
Mustard seed, whole1.0 g1 tsp
Garlic, smashed3.0 g1 clove
  1. Grind pork through 1/4” (5 mm) plate.
  2. Dice fat into 1/4” (5 mm) cubes.
  3. Grind beef through 1/8” (3 mm) plate. Place in food processor, add salt and a little cold water and emulsify.
  4. Mix ground pork with emulsified mass and spices. Lastly, add fat and mix all together.
  5. Stuff into beef middles or 50-60 mm synthetic fibrous casings.
  6. Apply smoke at 60° C (140° F) for 60 minutes.
  7. Cook in water at 80° C (176° F) for 60 minutes.
  8. Place sausages for 15 minutes in cold water.
  9. Briefly hang to evaporate moisture. Keep refrigerated.

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