Meats and Sausages
Rheinische Bratwurst-Smoked
A German smoked pork sausage.
| Meats | Metric | US |
|---|---|---|
| Pork (shoulder) | 1000 g | 2.20 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| White pepper | 2.0 g | 1 tsp |
| Cardamom | 0.25 g | 1/8 tsp |
| Mace | 0.5 g | 1/4 tsp |
Instructions
- Grind pork through 3/8” (10 mm) plate.
- Mix pork with salt, cure and spices.
- Stuff loosely into hog casings.
- Hang stuffed sausage for 60 minutes at room temperature.
- Apply smoke at 60° C (140° F) for 1 hour.
- Cool, then refrigerate.
- Fry or grill before serving.
