Bauer means "farmer" and there are a number of sausages that carry this prefix: Bauernbratwurst, Bauerleberwurst, Bauerwurst. This recipe is for a fermented Bauernbratwurst.

Lean pork without sinews and connective tissue200 g0.44 lb
Pork belly (about 30% visible fat), no skin650 g1.43 lb
Semi-fat beef, connective tissue allowed150 g0.33 lb
Ingredients per 1000g (1 kg) of meat
Salt24 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Paprika1.0 g1/2 tsp
Caraway, ground0.5 g1/2 tsp
Cumin, ground0.5 g1/2 tsp
Garlic, diced3.0 g1 clove
T-SPX culture0.12 guse scale
  1. Grind beef through 3 mm (1/8") plate and mix with starter culture.
  2. Grind pork through 5 mm (1/4") plate. Mix with all ingredients.
  3. Grind partially frozen pork belly through 5 mm (1/4") plate.
  4. Mix everything together.
  5. Stuff into 28-32 mm pork casings, forming 15 cm (6") links.
  6. Ferment at 20º C (68º F) for 3 days, 95 → 85% humidity.
  7. Cold smoke at 18º C (64º F) for 12 hours.
  8. Dry at 15→12º C (58 →53º F), 80-75% humidity for 3 weeks - until sausage looses 33% of its original weight.
  9. Store at 10-12º C (50-53º F), <75% humidity.

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