Thuringer Style German Sausage | Gourmet Woodsman

pork shoulder

🥗Healthier: chicken breast

💰Cheaper: pork loin

Pork loin is less fatty and more affordable.

beef

🥗Healthier: turkey

💰Cheaper: chicken

Turkey provides a leaner option.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Both provide flavor but at different price points.

Introduce the recipe and mention the source book.

Prepare 5 kilos (11 pounds) of meat, using 70% pork and 30% beef, cut into pieces for grinding.

Freeze the meat pieces slightly to firm them up before grinding.

Toast black peppercorns, coriander, and all spice in a cold frying pan on low heat.

Add kosher salt, cure number one, and dextrose to the spice mix.

Toast whole mustard seeds in the same pan until fragrant.

Dilute 1/4 teaspoon of f LC starter culture in about 3 tablespoons of water and let it sit for 15-30 minutes.

Grind the pork and beef through a 5 mm plate, ensuring the meat is at 30°C.

Mix all ingredients with the ground meat until it becomes tacky and homogeneous, using cotton liners to keep the mixture cold.

Stuff the mixture into 40-42 mm hog casings, ensuring to remove air pockets and tie off the ends securely.

Wrap any leftover mixture in plastic wrap for testing pH later.

Puncture a few holes in the casings to release air pockets.

Ferment the sausages at 30°C (86°F) for 24 hours at 85-90% humidity.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens