Zwiebelwurst is German onion sausage. It contains just a few ingredients and is simple to make. Onion is commonly added to liver, blood and potato sausages.
Lean pork200 g7.0 oz
Fat trimmings600 g1.32 lb
Fresh onion200 g7 oz
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2 g1 tsp
  1. Dice onion finely and fry in a little fat until glassy.
  2. Grind meat, fat and onion through 1/8" (3 mm) plate. Grind again.
  3. Mix with salt and pepper until the mass feels sticky.
  4. Stuff into 34-36 mm natural or synthetic fibrous casings.
  5. Cook in water at 176 F° (80° C) for 30 minutes.
  6. Cool sausages in cold water. Wipe off with paper towel.
  7. Apply a thin cold smoke at 64° F (18° C) for 30 minutes.
  8. Refrigerate.
If you want the sausage to be pink, add 2 g (1/2 tsp) of cure 1 to ground meat and let the stuffed sausage hang for 1 hour before cooking.

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