Stadtwurst - Nürnberger

Nürnberger Stadtwurst is a coarse grind German sausage from the city of Nuremberg, however, Stadwurst sausage is finely grind.

Lean pork600 g1.32 lb
Pork belly200 g0.44 lb
Pork rich in connective tissue: jowls, shoulder, leg100 g0.11 lb
Water100 g3.3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram, rubbed1.5 g1 tsp
Coriander0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.2 g1/8 tsp
  1. Grind lean pork through 8 mm (3/8") plate. Add salt, Cure #1 and water and mix well until sticky.
  2. Grind pork belly through 8 mm (3/8") plate.
  3. Grind jowls or pork rich in connective tissue through 3 mm (1/8") plate.
  4. Mix all meats with spices.
  5. Stuff into 40 mm natural casings forming ring.
  6. Hold at room temperature for 60 minutes.
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Boil in water at 75° C (167° F) for 45 minutes.
  9. Immerse in cold water for 10 minutes. Finish cooling in air.
  10. Refrigerate.

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