Jagdwurst
Posted: Mon Feb 15, 2021 19:21
The drying chamber is full and its too cold to go ice fishing (-36C) so might as well make sausage
I make quite a bit of Thuringer tangy type sausages but this flavoring of sausage was also around my house growing up as well.
Its a basic Jagdwurst hunter sausage from the Marianski's German sausages book. I used slightly fattier cuts of pork belly because I like the smooth mellow taste of the fat. I also used whole mustard seeds because that's all I had.
Lean Pork Butt 500g
Pork Belly 500g
Salt 18g
Cure #1 2.5g
Coarse Pepper 1.0g
Coriander 1.0g
Mace 0.5g
Mustard Seed 2.0g
Ginger, Ground 0.3g
Grind semifrozen butt and belly through 8mm plate
Soak fibrous casing in warm water.
Place ground meat back into freezer while cleaning up the grinder.
Mix ingredients until sticky.
Place meat into stuffer in small batches to eliminate airpockets.
Stuff into 2 1/2" x 24" soaked casings.
Place in fridge overnight.
Hang sausage for an hour or until dry at room temp.
Smoke sausage at 150F for 30 minutes and continue to bake sausage increasing the heat in 5 degree increments to IT of130F. I put loops on both ends and flip the sausage half way when using a 24" casing because it gets a bit close to the heating element for even heating.
Place sausage in sealed plastic bag and poach sausage at 176F until internal temp reaches 157F.
Shower until cool (less than 130F) and place in fridge.
The color could have been a bit deeper if I would of had the time to leave the pork in salt and cure mix for a couple of days but it's only me eating it. I also might try grinding the pork butt at 10mm just to show a little more definition but I am very happy with the texture and taste.