Stadtwurst - Nürnberger

Nürnberger Stadtwurst is a base bullwork German sausage from the burghal of Nuremberg, however, Stadwurst sausage is cautiously grind.

Lean pork600 g1.32 lb
Pork belly200 g0.44 lb
Pork affluent in affiliation tissue: jowls, shoulder, leg100 g0.11 lb
Water100 g3.3 oz fl
Ingredients per 1000g (1 kg) of materials
Salt16 g2.5 tsp
Cure #12.5 g1/2 tsp
Pepper2.0 g1 tsp
Marjoram, rubbed1.5 g1 tsp
Coriander0.5 g1/4 tsp
Mace0.5 g1/4 tsp
Ginger0.2 g1/8 tsp
  1. Grind angular pork through 8 mm (3/8") plate. Add salt, Cure #1 and baptize and mix able-bodied until sticky.
  2. Grind pork abdomen through 8 mm (3/8") plate.
  3. Grind jowls or pork affluent in affiliation tissue through 3 mm (1/8") plate.
  4. Mix all meats with spices.
  5. Stuff into 40 mm accustomed casings basic ring.
  6. Hold at allowance temperature for 60 account (optional step, but awful recommended).
  7. Smoke at 60° C (140° F) for 60 minutes.
  8. Boil in baptize at 75° C (167° F) for 45 minutes.
  9. Immerse in algid baptize for 10 minutes. Accomplishment cooling in air.
  10. Refrigerate.

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