Erbswurst

Erbswurst is German sausage fabricated from pea flour, pork belly, beef or pork fat, onions, alkali and spices. Bootleg Erbwurst sausage can be broken and eaten as a bite or attenuated in hot baptize to accomplish a alimental and affluent in calories pea soup. The artefact has about absolute shelf life, it is bargain to accomplish and accessible to prepare. The Erbwurst is a adaptation aliment sausage and has been accepted with hikers and expeditions. It is somewhat accompanying to Indian Pemmican as both articles accommodate a ample bulk of fat and the accomplishment action is similar. The aberration is that instead of pea abrade the Pemmican uses delicate dry meat. Both articles are absolute adaptation food.

History

The Erbwurst was invented in 1867 in Berlin by Johann Heinrich Grüneberg who was a baker and aliment canner. His apparatus was anon purchased by the Prussian Army which alien the artefact as the capital mail for the soldier. Back the war amid France and Prussia bankrupt out in 1870 the factories were bearing bags pounds of Erbswurst daily. Back 1889 the Knorr aggregation has been accomplishment Knorr Erbswurst and the sausage is still actuality awash in Germany. It may be advised to be the aboriginal burning soup in history.

Homemade Erbswurst

If you are a ambler or a affiliate of an campaign and charge a acceptable tasting adaptation food, well, accomplish yourself Erbswurst. You adjudge what capacity go in so you can ascendancy the sausages's comestible and caloric value. Let's say you commence on Appalachian aisle that starts in Georgia and ends in Maine. This is a 6 ages adventure if you accumulate on walking 8 hours anniversary day. This is wher bootleg Erbswurst starts to shine, because it contains a ample bulk of fat. The fat gives you the power, the activity you charge back walking for 6 ages on Appalachian trail. One gram of fat provides 9 calories; this cannot be bettered by protein, flour, amoroso or alike alcohol.

Homemade Erbswurst tastes abundant and has appropriate texture. It can be cut and will accumulate its shape, it will not crumbe. The fat glues it calm and the fat provides a affable mouthfeel. Out argot loves fat affluent foods such as chocolate, ice cream, cakes, mayonnaise, chrism cheese, adulate etc. Abolish fat and you ashore with a accumulation of aliment crumbs like a angular hamburger. Barbecue a fat arena beef and all will accede that the hamburger is juicy.

Erbswurst Sausage

Fresh pork abdomen or smoked bacon | 350 g | 0.77 lb
Hard fat | 250 g | 0.55 lb
Pea abrade | 400 g | 0.88 lb
Salt | 18 g | 3 tsp
Pepper | 2.0 g | 1 tsp
Marjoram | 1.0 g | 1/2 tsp
Nutmeg | 0.3 g | 1/4 tsp
Thyme | 0.3 g | 1/4 tsp
Onion | 30 g | 1/2 onion

Instructions

1. Dice bacon and fat trimmings.

Dice pork abdomen and adamantine ft or fat trimmings into 1/4" (5 mm) cubes.

Diced bacon

Diced bacon.

Place bacon on frying pan and baker on low calefaction active often.

Diced bacon is done back gold-light amber blush is obtained.

Bacon becomes amber back overcooked and this will aftereffect in absinthian taste. Baker on low heat, don't acquiesce bacon to smoke.

2. Chop onions finely. Fry onions in some fat until gold. Don't accomplish them aphotic amber as they will aftertaste bitter.

Place onions on frying pan and baker on low calefaction active often.

Onions are done back gold blush is obtained.

3. Calefaction up a pot on low blaze and alpha abacus pea abrade active continuously. This removes any actual damp and will arrest any bacilli from growing. Add all spices, accumulate on stirring.

Add all meats and fats and activity together.

Keep the accumulation balmy contrarily it will harden.

4. Being into casing.

Insert a case on a funnel.

Fill carry with erbswurst paste.

The adhesive will abatement bottomward the casing.

Sausage blimp into accustomed (left) and artificial (right) casings.

Butcher or waxed cardboard works abundant with this blazon of a sausage. accumulate in ming that the adhesive is bendable alone back warm, back it cools bottomward it hardens.

Take waxed cardboard and accomplish a few turns. Tie one end with twine.

Fill adhesive with a spoon.

It helps back the tube is added than a spoon.

Twist the tube and tie up the end.

Cellulose casing.

Pea soup.

Waxed cardboard casing.

Pea soup.

Stuff durably into 40 mm casings authoritative 8" (20 cm) beeline links. There is no charge for cooking. Erbswurst sausage will amalgamate anon but you will be able to cut it with a knife. Bootleg Erbswurst will accumulate indefinitely in a refrigerator and can be eaten at any time or fabricated into a pea soup. 100 g (3.5 oz) of bootleg Erbswurst alloyed with 750 ml (3 cups) will accomplish a adorable pea soup.

Knorr Erbswurst

Knorr is a German cooler and aliment aggregation which produces accomplished burning soups. It was founded in 1838 by Carl Heinrich Theodor Knorr and Knorr's address are in Heilbronn, Germany.

Since 1889 Knorr has been bearing Erbswurst Sausage which ability be advised the aboriginal burning pea soup.

Knorr Erbswurst comes in blooming or chicken color, depending whether blooming or chicken peas are used. There are 6 pre-cut portions anniversary belief 22.5 g (0.70 oz). Anniversary allocation (disc) is accumulated with 250 ml (1 cup) of baptize to accomplish pea soup. Knorr Erbswurst contains 6-7% smoked bacon and 66-71% pea flour. This bulk of abrade makes it actual breakable and adamantine to cut so its amount as a bite is limited. It is bigger ill-fitted for authoritative pea soup. There are abounding additives, for archetype MSG (monosodium glutamate) and spices.

The best way to accomplish soup is to abode one disc (portion) in a bucket amd drove it. Again one cup (250 ml) of algid baptize is added and the band-aid is brought to a boil. Afterwards baking for 3 account the pea soup is ready.

Green Erbswurst ingredients.

Chicken Erbswurst ingredients.

Making Smoked Bacon (if used)

Ingredients for 1 kg (2.2 lb) of beginning pork belly
Salt, 24 g (4 tsp)
Cure #1, 2 g (3/4 tsp)

Mix cure 1 with alkali and rub into a slab of bacon on all sides. Abode in refrigerator for 4 days. Bathe briefly and pat dry with cardboard towel. Administer smoke for 2 hours.

If smoked bacon is acclimated abatement the bulk of alkali in the compound to 12 g (2 tsp).

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