Meats and Sausages
Stadtwurst - Nürnberger
Nürnberger Stadtwurst is a coarse grind German sausage from the city of Nuremberg, however, Stadwurst sausage is finely grind.
| Materials | Metric | US |
|---|---|---|
| Lean pork | 600 g | 1.32 lb |
| Pork belly | 200 g | 0.44 lb |
| Pork rich in connective tissue: jowls, shoulder, leg | 100 g | 0.11 lb |
| Water | 100 g | 3.3 oz fl |
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 |
| Marjoram, rubbed | 1.5 g | 1 tsp |
| Coriander | 0.5 g | 1/4 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger | 0.2 g | 1/8 tsp |
Instructions
- Grind lean pork through 8 mm (3/8") plate. Add salt, Cure #1 and water and mix well until sticky.
- Grind pork belly through 8 mm (3/8") plate.
- Grind jowls or pork rich in connective tissue through 3 mm (1/8") plate.
- Mix all meats with spices.
- Stuff into 40 mm natural casings forming ring.
- Hold at room temperature for 60 minutes (optional step, but highly 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.
- Refrigerate.
