Meats and Sausages
Jauersche
Jauersche are an old, traditional cooked sausages from the Berlin-Brandenburg region. It is believed that the sausage was named after the Lower Silesian town Jauer (today Polish Jawor). They are similar to the Wiener or Frankfurt sausages. They are thin, elongated with a piece weight of about 80 g (3 oz). Jauersche sausages can be eaten hot and cold as a snack, with bread and mustard or potato salad. And, of course with a beer.
| Materials | Metric | US |
|---|---|---|
| Lean pork, some connective tissue allowed | 500 g | 1.10 lb |
| Medium-fat pork or lean pork belly | 200 g | 0.44 lb |
| Fat trimmings | 100 g | 0.22 lb |
| Beef, rich in connective tissue | 100 g | 0.22 lb |
| Water | 100 g | 0.22 lb |
Ingredients per 1000g (1 kg) of materials
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pepper | 2.0 g | 1 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Cardamom | 0.3 g | 1/8 tsp |
| Ginger | 0.3 g | 1/8 tsp |
Instructions
- Grind beef and fat through 3 mm (1/8") plate. Mix with sal, Cure #1 and water.
- Grind remaining meats and fat through 3 mm (1/8") plate.
- Mix all meats, fat and spices together. You can use food processor to emulsify the mass.
- Stuff into 26 mm sheep casings forming one string of 25 cm (10") links
- Smoke at 60° C (140° F) for 60 minutes.
- Boil in water at 75° C (167° F) for 20 minutes.
- Cool and refrigerate.
Notes
The sausage can be made entirely from pork meat and fat.
If requested the sausage was made with onions or garlic.
If requested the sausage was made with onions or garlic.
