Bauernwurst Recipe

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johnmac
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Bauernwurst Recipe

Post by johnmac » Thu Oct 03, 2019 19:19

Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.

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polka
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Re: Bauernwurst Recipe

Post by polka » Fri Oct 04, 2019 11:40

As you might know, Bauer = Farmer. Would that / did that not help in finding a formula?
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polka
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Re: Bauernwurst Recipe

Post by polka » Fri Oct 04, 2019 11:45

Okay -- maybe this would be what I am reading online = a cured, and smoked form of Thuringer Bratwurst. The spice profiles I'm finding are typical of Kielbasa, and Klobasa -- S, P, G, AND Marjoram -- now the smoking woods used might be different than the slavic cousins, which could make a taste difference.

In your experiences, can you remember what spices you tasted when enjoying this wurst??

R
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hamschta
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Re: Bauernwurst Recipe

Post by hamschta » Fri Oct 04, 2019 21:06

Do you think about a saussage for a bbq? Thüringer Bratwurst is usually not smoked...
E1C3C6AF-F462-4814-BB1B-6AD949D77232.jpeg
Or do looking for something salumi style saussage?

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Marko

P.S. I‘m born in Thuringia - so the bbq Version would be quite easy 😉
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johnmac
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Re: Bauernwurst Recipe

Post by johnmac » Sat Oct 05, 2019 02:40

There's a place in Philadelphia that's not too far away that posted a recipe for Bauernwurst online. I had it when I visited but I wasn't blown away by their product. I think that it may have been their execution.... (Not necessarily the recipe) I made a 5# test batch using most of their formula, but had to modifiy it a bit. Their recipe called for:

1 pound Australian beef chuck roast, cubed
2½ pounds pork shoulder, cubed
1½ pounds unsalted pork back, cubed
40 grams kosher salt
15 grams garlic, cloves blanched for 3 minutes
9 grams black pepper
9 grams whole mustard seeds
6 grams curing salt #1
12 grams dextrose
5 grams dried marjoram leaves
5 grams dried ground savory
2 grams ground coriander
hog casing

I couldn't find savory, 5g Insta Cure #1 vs 6 grams, 3/4 lb pork belly and 3/4 lb triple smoked bacon instead of unsalted pork back (since I'm not familiar with that cut, and I didn't have time to smoke these) and I also omitted the corn sugar.

Overall, they turned out very well, but not quite the same as what I used to get at the Christmas Market in Esslingen, GE. I suppose I'll have to keep playing with the formula. Texture was great, but I think I'll go with a medium grind on the beef and a coarse grind on pork vs the other way around.

If I'm going to cook small diameter sausages on the grill, I'll often use a Nürnberg recipe and coil them into 'snails' held in place with one toothpick. Works great.

Original Recipe link (credit where it's due) https://www.starchefs.com/cook/recipe/j ... ried-onion
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Bob K
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Re: Bauernwurst Recipe

Post by Bob K » Sat Oct 05, 2019 14:27

John-
The unsalted pork back refers to Backfat AKA Fatback. Which is a hard firm fat. Bacon or pork belly is soft so that makes a big difference in texture.
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