Bayerische Bierwurst

A German beef and pork sausage. Adverse to the name, Bierwurst does not accommodate any beer, but rather, is eaten as bite with beer.

Lean beef350 g0.77 lb
Lean pork (shoulder)300 g0.66 lb
Pork aback fat350 g0.77 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.0 g1/3 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Caraway, ground0.5 g1/4 tsp
Mustard seed, whole1.0 g1 tsp
Garlic, smashed3.0 g1 clove
  1. Grind pork through 5 mm (1/4”) plate.
  2. Dice fat into 5 mm (1/4”) cubes.
  3. Grind beef through 3 mm (1/8”) plate. Abode in aliment processor, add alkali and a little algid baptize and emulsify.
  4. Mix arena pork with blurred accumulation and spices. Lastly, add fat and mix all together.
  5. Stuff into beef middles or 50-60 mm constructed coarse casings.
  6. Apply smoke at 60° C (140° F) for 60 minutes.
  7. Cook in baptize at 80° C (176° F) for 60 minutes.
  8. Place sausages for 15 account in algid water.
  9. Briefly adhere to clear moisture. Accumulate refrigerated.

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