Meats and Sausages
Bauernbratwurst
Bauer means "farmer" and there are a number of sausages that carry this prefix: Bauernbratwurst, Bauerleberwurst, Bauerwurst. This recipe is for a fermented Bauernbratwurst.
| Meats | Metric | US |
|---|---|---|
| Lean pork without sinews and connective tissue | 200 g | 0.44 lb |
| Pork belly (about 30% visible fat), no skin | 650 g | 1.43 lb |
| Semi-fat beef, connective tissue allowed | 150 g | 0.33 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 24 g | 4 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Dextrose | 2.0 g | 1/2 tsp |
| Sugar | 2.0 g | 1/2 tsp |
| Pepper | 3.0 g | 1.5 tsp |
| Paprika | 1.0 g | 1/2 tsp |
| Caraway, ground | 0.5 g | 1/2 tsp |
| Cumin, ground | 0.5 g | 1/2 tsp |
| Garlic, diced | 3.0 g | 1 clove |
| T-SPX culture | 0.12 g | use scale |
Instructions
- Grind beef through 3 mm (1/8") plate and mix with starter culture.
- Grind pork through 5 mm (1/4") plate. Mix with all ingredients.
- Grind partially frozen pork belly through 5 mm (1/4") plate.
- Mix everything together.
- Stuff into 28-32 mm pork casings, forming 15 cm (6") links.
- Ferment at 20º C (68º F) for 3 days, 95 → 85% humidity.
- Cold smoke at 18º C (64º F) for 12 hours.
- Dry at 15→12º C (58 →53º F), 80-75% humidity for 3 weeks - until sausage looses 33% of its original weight.
- Store at 10-12º C (50-53º F), <75% humidity.
