Halberstädter Würstchen

Halberstädter Würstchen is a German sausage with a continued tradition. Assembly of ‘Halberstädter Würstchen’ takes abode about the boondocks of Halberstadt. The articles accept a 100 year-old attitude and their acceptable acceptability was accustomed by the aggregation Friedrich Heine and its successors, which produced alone in the breadth of the boondocks of Halberstadt. A acceptable chase smokehouse with an beneath attic afire blaze pit is the claim for the accomplish of the Halberstädter Würstchen. The chase smoker bulb is fabricated of masonry blaze bean which has the important appropriate of arresting the abrogating capacity of the smoke through the close bank of the plant, thereby preventing these capacity from extensive the sausage and enabling alone the taste-forming substances to advance on the central and alfresco of the sausage. The smoker is performed with beech copse at 60-75° C (140-166° F), however, casual spikes of temperature from 85-110° C (185-230° F) can be expected. Halberstädter Würstchen carries PGI, 2010 classification.

Pork500 g1.10 lb
Beef or/and veal250 g0.55 lb
Back fat or adamantine fat trimmings250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Cure #12.51/2 tsp
Pepper2.0 g1 tsp
Mace0.5 g1/2 tsp
Nutmeg0.5 g1/2 tsp
Caraway, ground0.5 g1/4 tsp
Ginger0.3 g1/8 tsp
Water120 ml4 oz fl
  1. Grind pork through 6 mm (1/4”) plate.
  2. Grind fat through 6 mm (1/4”) plate.
  3. Grind beef/veal through 3 mm (1/8") plate.
  4. Mix/knead beef, pork, salt, Cure#1 until sticky. Gradually add baptize back mixing. Add spices and fat and mix all together.
  5. Stuff durably into 26 mm sheep case basic 8” (20 cm) continued links. Authority for 30 account at allowance temperature.
  6. Apply hot smoke at 60-75° C (140-167° F) for 40-50 minutes.
  7. Cook in hot baptize at 75° C (167° F) for 20 minutes.
Halberstädter Würstchen were produced for the aboriginal time on 23 November 1883 by the Halberstadt adept boner Friedrich Heine. Sausages with bore over 27 mm charge be blimp into pork casings.

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