Rindswurst (Beef Sausage)

German Rindswurst sausage is made from beef and beef fat only and may be considered to be pure beef frankfurter.

Lean beef with connective tissue730 g1.61 lb
Beef fat and beef fat trimmings150 g0.33 lb
Water120 g4 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Paprika2.0 g1 tsp
  1. Grind beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water.
  2. Grind beef fat through 3 mm (1/8") plate. For a finer texture this process can be performed in a food processor.
  3. Mix meat, fat and spices together.
  4. Stuff into 32 mm pork casings forming 30 cm (1 foot) links.
  5. Hold for 60 min at room temperature.
  6. Smoke at 60º C (140º F) for 60 minutes.
  7. Boil in water at 75º C (167º F) for 25 minutes.
  8. Cool for 5 minutes in cold water, then in air.
  9. Refrigerate.

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