Bauernwurst Recipe
Bauernwurst Recipe
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
Mac
Re: Bauernwurst Recipe
As you might know, Bauer = Farmer. Would that / did that not help in finding a formula?
May all your projects taste great!
Re: Bauernwurst Recipe
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
In your experiences, can you remember what spices you tasted when enjoying this wurst??
R
May all your projects taste great!
Re: Bauernwurst Recipe
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
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
Greetings
Marko
Marko
Re: Bauernwurst Recipe
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
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
Re: Bauernwurst Recipe
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.
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.
Re: Bauernwurst Recipe
I just came across this last night. I hope it helps.
https://www.bbqdryrubs.com/bauernwurst- ... w-to-make/
https://www.bbqdryrubs.com/bauernwurst- ... w-to-make/
Re: Bauernwurst Recipe
Hamschata do you have a recipe you’d like to share!