Jadgwurst - German Hunter’s sausage

lean pork butt500 g1.10 lb.
lean fresh bacon500 g1.10 lb.
Ingredients per 1000g (1 kg) of meat
salt18 g3 tsp.
Cure #12.5 g½ tsp.
pepper1.0 g½ tsp.
coriander1.0 g½ tsp.
mace0.5 g⅓ tsp.
mustard, ground2.0 g1 tsp.
ginger, ground0.5 g½ tsp.
  1. Grind all meat through 3/8” (10 mm) grinder plate.
  2. Mix meat with all ingredients.
  3. Stuff into 50 mm (2”) fibrous casings.
  4. Hang at room temperature for 30 min.
  5. Place sausages in smokehouse pre-heated to 130° F (54° C) for 1 hour (no smoke applied).
  6. Hot smoke for 30 minutes only.
  7. Increase smokehouse temperature (no smoke applied) to 170° F and cook sausages until internal temperature of 154° F (68° C) is obtained OR cook in water at 167-172° F (75-78° C) for about 1 hour.
  8. Cool sausages in cold water and hang at room temperature.
  9. Refrigerate.

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