Hofer Rindfleischwurst

Hofer Rindfleischwurst is a spreadable sausage from the Hof region of Germany. Hofer Rindfleischwurst is made from 70% first grade beef low in fatty tissue and free of sinews like beef round (top rear leg) and 30% of pork back fat, preferably from older animals. The Hofer Rindfleischwurst is elongated in shape and is packed into a synthetic casing from 40 mm to 55 mm in diameter. Depending on the size, individual Hofer Rindfleischwurst can measure up to 50 cm in length and weigh from 150 to 800 grams. Only freshly slaughtered meat is used in the production of Hofer Rindfleischwurst. No matured, hung or frozen meat is utilized in the production process. Hofer Rindfleischwurst carries PGI 2011 classification.

Beef, lean700 g1.54 lb
Back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Dextrose1.0 g1/4 tsp
Sugar2.0 g1/2 tsp
Pepper3.0 g1.5 tsp
Paprika, sweet1.0 g1/2 tsp
Nutmeg0.5 g1/4 tsp
Coriander0.5 g1/4 tsp
  1. Grind beef through 3 mm (1/8") plate. Place in refrigerator to cool.
  2. Grind fat through 3 mm (1/8") plate. Place in freezer for 20-30 minutes.
  3. Grind beef second time through 3 mm (1/8") plate adding salt and all ingredients. Grind fat second time through 3 mm (1/8") plate.
  4. Mix all together. Stuff into 40 mm cellulose casings.
  5. Hold at 15° C (59° F), high humidity for 10 hours.
  6. Cold smoke with beech wood at 18° C (64° F) for 8 hours. Refrigerate. Serve as it is, the sausage is not cooked.
In 1950 in Hof, the butcher Hans Millitzer began producing the Rindfleischwurst (beef sausage) from lean beef. This tradition was continued by his former apprentice Gottfried Rädlein, who produced the Hofer Rindfleischwurst from 1962 to 1993 in his own firm in Hof and made it famous in surrounding areas. In January 1993, Gottfried Rädlein passed his butcher shop on to the renowned butcher's Albert Schiller in Hof, which today continues to specialize in producing the ‘Hofer Rindfleischwurst’ in the same way as Gottfried Rädlein.
Optional: ascorbic acid (vitamin C) as reddening agent may be added at 0.5 g per 1 kg of meat.

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