Hunter sausage can be found in most countries, in Germany the sausage is known as Jagdwurst.

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 g1/4 tsp
Mustard, ground2.0 g1 tsp
Ginger, ground0.3 g1/8 tsp.
  1. Grind all meat through 10 mm (3/8") 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 pre-heated to 54° C (130° F) smokehouse for 60 minutes (no smoke applied).
  6. Hot smoke for 30 minutes.
  7. Increase smokehouse temperature (no smoke applied) to 77° C (170° F) and bake sausages for 70 minutes until internal temperature of 70° C (158° F) is obtained, then cool in air OR cook in water at 80° C (176° F) for 50 minutes, then cool sausages for 5 minutes in cold water and finish cooling in air.
  8. Refrigerate.

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