Thuringer Sausage – A Delicious Regional German Classic

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey is leaner and lower in fat.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Lean beef reduces fat while maintaining flavor.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt offers a different flavor profile.

casing

🥗Healthier: collagen casing

💰Cheaper: synthetic casing

Collagen is easier to work with and more affordable.

Cut the pork shoulder, belly and backfat into strips which can fit into your grinder.

Grind the spices and salt with a spice grinder to yield a super fine mixture.

Add the spices to the meat and mix the ingredients. Put the meat and the movable parts of your grinder into the freezer for 1 - 2 hours.

Grind the meat through the finest perforated disc (2mm). You can grind it twice.

Add the minced meat together with the salt and the curing aid to the food processor. Mix until they form a fine cohesive mass, gradually adding the crushed ice as you process it.

Put the casing onto the sausage stuffer, ensuring they are soaked in lukewarm water for 30 min before use.

Fill the meat into the casing, holding it tightly on the filling spout and letting it fill slowly.

Link the sausages by twisting them between your thumb and forefinger, alternating the direction for each link.

Your Thuringer sausage is now ready. Fry it up and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary