Rice Sausage (Reiswurst)

German rice sausage (reis=rice) with beef, pork and spices.

MaterialsMetricUS
Beef400 g0.88 lb
Pork belly, fat trimmings400 g0.88 lb
Rice200 g0.44 lb
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Allspice1.0 g1/2 tsp
Cinnamon0.5 g1/4 tsp
Instructions
  1. Precook beef until soft.
  2. Precook fat pork until semi-soft.
  3. Cook rice in water (do nor overcook).
  4. Grind beef and pork through 3 mm (1/8”) plate.
  5. Mix ground meat with rice and spices.
  6. Stuff into 40 mm beef rounds.
  7. Cook in water for 40 minutes at 176° F (80° C).
  8. Wash sausages with warm water, drain and lay down on a table to cool.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages