Bierwurst (Beer Sausage)

Bierwurst is a German smoked and adapted sausage (Brühwurst) originally from Bavaria, with a garlicky acidity and aphotic red color. It is acclimatized with atramentous peppercorns, paprika, and alacrity seeds for flavor. Bierwurst does not accommodate any beer, but rather, is eaten as bite with beer. does not accommodate any beer, but rather, is eaten as bite with beer.

MaterialsMetricUS
Lean beef, little affiliation tissue allowed300 g0.66 lb
Lean pork, little affiliation tissue allowed300 g0.66 lb
Back fat, adamantine fat trimmings300 g0.66 lb
Water100 ml3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.0 g1/2 tsp
White pepper3.0 g1.5 tsp
Paprika2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Mustard seed, ground1.0 g1/2 tsp
Garlic, diced3.5 g1 clove
Instructions
  1. Grind beef through 10 mm (3/8") plate. Mix with 1/2 alkali (8 g) and 1/2 Cure#1 (1 g). Backpack deeply in a container, awning with a bolt and authority for 24 hours in refrigerator.
  2. Grind pork through 10 mm (3/8") plate. Mix with actual 1/2 alkali (8 g) and Cure#1 (1 g). Backpack deeply in a container, awning with a bolt and authority for 24 hours in refrigerator.
  3. Grind beef through 3 mm (1/8") plate, again mix with water.
  4. Grind pork through 3 mm (1/8") plate. Mix calm with beef and spices.
  5. Grind fat through 8 mm (3/8") plate.
  6. Mix aggregate together.
  7. Stuff into beef arrest caps or 90 mm constructed casings, 50 cm (20") long.
  8. Smoke at 60° C (140° F) for 60 minutes.
  9. Cook in baptize at 80° C (176° F) for 120 minutes.
  10. Place sausages for 10 account in algid water.
  11. Briefly adhere to clear moisture. Accumulate refrigerated.

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