Harzer Schmorwurst

Harzer Schmorwurst is a mildly spiced smoked sausage which comes from the Harz region in Germany.

Pork shoulder700 g1.44 lb
Pork fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Nutmeg1.0 g1/2 tsp
Caraway, ground2.0 g1 tsp
  1. Grind meat and fat through 5 mm (1/4") plate.
  2. Mix with all ingredients adding a little water.
  3. Stuff into 36 mm pork casings forming 25 cm (10") links or loops.
  4. Hold for 60 minutes at room temperature.
  5. Smoke at 60º C (140º F) for 60 minutes.
  6. Cook in water at 80º C (176º F) for 40 minutes.
  7. Immerse for 5 minutes in cold water, then hang in air to evaporate moisture.
  8. Refrigerate.
Serve with kale, sauerkraut or potato salad.

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