Thüringer Rotwurst

Thüringer Rotwurst is a claret sausage with a centuries old tradition. It is produced all over the Thuringia arena of Germany. Attributable to its accomplished aftertaste Thüringer Rotwurst is accepted and approved far and advanced and is additionally alleged the ‘Queen of Claret Sausages’. Thüringer Rotwurst is characterized by its ablaze red color. The best blush will be developed by abating angular meat with alkali and sodium nitrite (Cure #1) afore cooking.
Thüringer Rotwurst carries PGI, 2003 classification.

MeatsMetricUS
Lean pork: shoulder, leg (ham)550 g1.21 lb
Pork jowls, skinless250 g0.55 lb
Pork liver50 g0.11 lb
Skins75 g2.65 oz
Blood75 g2.5 fl oz
Ingredients per 1000g (1 kg) of meat
Salt9.0 g1.5 tsp
Pepper3.0 g1.5 tsp
Marjoram3.0 g1.5 tsp
Allspice, ground0.5 g1/4 tsp
Cloves, ground0.5 g1/4 tsp
Onions30 g1/2 onion
Instructions
  1. Cure angular pork and jowls.*
  2. Boil convalescent meats at 80° C (176° F) until they are semi-soft. Battery with active water, again dice them into 12 mm (1/2") cubes. Baker banknote (below baking point) until semi bendable (a deride should access the skin). Baker alarmist (below baking point) for 15 minutes.
  3. Grind adapted skins, onions and alarmist through 3 mm (1/8") plate.
  4. Rinse cubed meat with hot baptize and abode into a bond bowl.
  5. Start bond and add into the bowl: alkali and all ingredients, arena skins, liver, onions, and blood.
  6. Stuff about into ample accustomed casings, pork dark caps (caecum), bladders, or constructed casings.
  7. Cook in hot baptize at 85° C (185° F): pork caps for 80 minutes; bladders for 105 minutes; constructed casings - acquiesce 10 account baking time for anniversary 10 mm of casing's bore (10 mm = 1 cm) i.e. 40 mm sausage will be adapted for 40 minutes.
  8. Immerse in algid baptize for 10 minutes, Accomplishment cooling in air.
  9. Refrigerate.
Notes
* Abating angular pork and jowls - wet method. This is a added applied adjustment back a ample abundance of meat is cured. make 40° Salometer alkali (10° Baume): 1 gal water, 333 g 0.73 lb salt Cure #1, 120 g (4.2 oz). About 3/4 quart of abating band-aid is bare for 1 kg of meat. Inject alkali into meats so they accretion about 10% of their aboriginal weight, again abode them in alkali in a acceptable container. Authority them absolutely abysmal for 24-48 hours in refrigerator.

Curing angular pork and jowls - dry method. This is a added applied adjustment back a baby abundance of meat is cured. Cut angular pork and jowls into 25 mm (1") pieces. Mix with 10 g of alkali and 2 g of Cure #1. Backpack deeply in a container, awning with a bolt and authority for 48 hours in refrigerator. The purpose of abating is to admit red blush to meat so that it will angle out back the sausage is cut.

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