Top this smoked sausage with mustard and sauerkraut.
Smoked Sausage, Peasant Style – Bauernwurst
- 3½ pounds lean pork
- 1¼ pound belly meat
- ¼ pound pig skin
- 4 teaspoon salt
- 1 tablespoon dextrose
- 1 teaspoon Cure #1
- 3¼ teaspoon majoram
- 2 teaspoons black pepper
- 1½ teaspoon onion powder
- 1½ teaspoon caraway seed
- ¾ teaspoon nutmeg
- Poach the pig skin for 10 minutes. Set aside to cool.
- Keeping them separate, cut the pork meat, pork belly and skin into cubes or squares adding in the salt, cure and sugar to them in proportion to their weight. Refrigerate in separate bowls overnight.
- Grind the pork skin through the medium plate (3/8” or 10 mm) and then twice through the fine plate (3/16” or 4.5 mm).
- Grind the pork meat and the belly through the medium plate (3/8” or 10 mm) two times.
- Mix all the ground meats well, adding in the remaining ingredients.
- Grind the mixture once more through the fine plate (3/16” or 4.5 mm). You should have a finely minced paste.
- Stuff into large 38 mm hog casings and tie off into 6 inch lengths. Try to make each sausage about ¼ lb.
- Hang the sausages at room temperature until the casings are dry to the touch.
- Smoke at 85 degrees Fahrenheit for 30 minutes. Then cook at 130 degrees Fahrenheit for 3 hours. Next raise the temperature to 180 degrees Fahrenheit and cook to an internal temperature of 160 degrees Fahrenheit.
- To eat, sausage should be warmed to 175 degrees Fahrenheit in hot beer for 10 minutes (or grilled).
This recipe was provided by Chef Scott Carter from Goat Lady Dairy Farm and first appeared in Our State’s October 2012 Recipe Newsletter.