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.

MaterialsMetricUS
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
Instructions
  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.
Notes
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.

Available from Amazon

Make Sausages Great Again

Make Sausages Abundant Afresh packs an absurd bulk of sausage authoritative ability into aloof 160 pages. Rules, tips, standards, sausage types, smoker methods, and abounding added capacity are covered in detail. It additionally contains 65 accepted recipes. Official standards and able processing techniques are acclimated to explain how to actualize custom new recipes, and aftermath any blazon of affection sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages