Zwiebelwurst (Onion Sausage)

Zwiebelwurst is German onion sausage. It contains aloof a few capacity and is simple to make. Onion is frequently added to liver, claret and potato sausages.

Lean pork350 g0.77 lb
Fat trimmings600 g1.32 lb
Fresh onion50 g2 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Nutmeg0.5 g1/4 tsp
Caraway, ground0.5 g1/4 tsp
  1. Dice onion cautiously and fry in a little fat until glassy.
  2. Grind meat, fat and onion through 1/8" (3 mm) plate. Bullwork again.
  3. Mix with alkali and pepper until the accumulation feels sticky.
  4. Stuff into 34-36 mm accustomed or constructed coarse casings.
  5. Cook in baptize at 176 F° (80° C) for 35 minutes.
  6. Cool sausages in algid water. Clean off with cardboard towel.
  7. Apply a attenuate algid smoke at 64° F (18° C) for 30 account (optional step).
  8. Refrigerate.
If you appetite the sausage to be pink, add 2 g (1/2 tsp) of cure 1 to arena meat and let the blimp sausage adhere for 1 hour afore cooking.

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