Sardellenwurst (Sardine Sausage)

Sardellenwurst (Sardine Sausage) is popular in northern German regions having access to the sea.

Pork, lean with some connective tissue300 g0.66 lb
Pork belly200 g0.44 lb
Pork jowls100 g0.22 lb
Pork fat trimmings100 g0.22 lb
Sardines100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Paprika0.5 g1/4 tsp
Nutmeg0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
  1. Wash sardines with water and drain.
  2. Grind all meats and sardines through 3 mm (1/8") plate.
  3. Mix with all ingredients.
  4. Stuff into 70 mm artificial waterproof casings forming 40 cm (16") links.
  5. Hold for 2 hours at room temperature.
  6. Cook in water at 80° C (176° F) for 90 minutes.
  7. Cool and refrigerate.

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