Thuringer sausage
5 pounds
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Lean beef, cubed |
| 1 | pounds | Cubed pork fat |
| 2 | tablespoons | PLUS -see next ingredient- |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Finely ground nutmeg |
| 1 | tablespoon | Fine grind white pepper |
| ½ | teaspoon | Pulverized caraway seed |
| 1 | tablespoon | Sugar |
| ½ | teaspoon | Crushed mustard seed |
| ½ | teaspoon | Crushed coriander |
| ½ | teaspoon | Coriander-yes this is right |
| ½ | teaspoon | Ground celery seed |
| ½ | teaspoon | Mace |
| 2 | teaspoons | Paprika |
| ¼ | teaspoon | Ascorbic acid |
| ½ | teaspoon | Saltpeter |
| 4 | Feet medium hog casings | |
Directions
Grind beef and pork fat separately through the fine disk and mix together. Mix in the remaining ingredients and cure in the refrigerator for 24 hours. Prepare casings, stuff, and twist off into 4-6" lengths. Tie off the links into pairs, as in the pepperoni recipe. Cut the pairs apart from one another. Hang to dry in a cool place for two days or store, uncovered, in the refrigerator for two days. Bring to room temperature, then cold smoke (90~) for about 12 hours. Hang to dry another day or two before eating. Make sure the sausage is kept cool.
Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Submitted By CAROLYN SHAW On 12-03-94