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 (optional step, but highly recommended).
  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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