Homemade Sausage Making

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.

Mac

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

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

Do you think about a saussage for a bbq? Thüringer Bratwurst is usually not smoked...
Or do looking for something salumi style saussage?

Cheers
Marko

P.S. I‘m born in Thuringia - so the bbq Version would be quite easy

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

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.

I just came across this last night. I hope it helps.

https://www.bbqdryrubs.com/bauernwurst- ... w-to-make/

Hamschata do you have a recipe you’d like to share!

It's taken me a while to come up with something close to what I used to get at the Christmas Market in Esslingen when I lived in Germany. This is what I'm making today.

Per 1 kg pork shoulder:

18g Kosher Salt
2.0g Cure #1

4g Coarse Black Pepper
2g Whole Mustard Seeds
2g Garlic Powder
2g Dried Marjoram
50ml H2O

Cure meat the night before and refrigerate. Grind through coarse plate. Season, mix, and stuff into 29-32mm casings. Medium smoke for ~1 hr then poach until internal temp is 68-70C (154-158F).