Stadtwurst is a fine grind German sausage, but there are also coarse grind Stadtwurst sausages, for example Nürnberger Stadtwurst or Schlesische. Although Stadtwurst translates into City Sausage this reasoning cannot be universally applied as there are different meat and spice combinations in different regions of the country. The common denominator is the diameter of the sausage, its ring shape, materials: pork or pork and beef and the heating process. The sausage is usually hot smoked and boiled in water.
|Lean pork||480 g||1.05 lb|
|Lean beef||50 g||0.11 lb|
|Pork fat trimmings||350 g||0.77 lb|
|Water||120 ml||1/2 cup|
Ingredients per 1000g (1 kg) of materials
|Salt||16 g||2.5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pepper||2.0 g||1 tsp|
|Coriander||0.5 g||1/4 tsp|
|Mace||0.5 g||1/4 tsp|
|Ginger||0.2 g||1/8 tsp|
- Grind lean pork and beef through 3 mm (1/8") plate. Mix with salt, Cure #1 and water until sticky.
- Grind fat through 3 mm (1/8") plate.
- Mix all meat, fat and spices together.
- Stuff into 40 mm natural casings forming ring.
- Hold at room temperature for 60 minutes (optional step, but recommended).
- Smoke at 60° C (140° F) for 60 minutes.
- Boil in water at 75° C (167° F) for 45 minutes.
- Immerse in cold water for 10 minutes. Finish cooling in air.