Rote Wurst - A southern German sausage delicacy

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while maintaining flavor.

beef

🥗Healthier: lean ground beef

💰Cheaper: pork

Lean ground beef is healthier while pork is often cheaper.

casing

💰Cheaper: collagen casing

Collagen casing is easier to find and often less expensive.

Cut the lean beef, fatty pork belly, and pork back fat into cubes or strips that fit your meat grinder, separating the lean meat from the fat.

Store the lean meat and fat in a bowl, keeping them separate.

Put the meat in the freezer to get super cold before grinding.

Using the smallest perforated disc, grind the lean meat first.

Grind the fat separately, optionally grinding it twice for better texture.

Add the spices (salt, cure, white pepper, coriander, mace, ginger, garlic powder) to the lean meat and mix.

Add phosphates to the mixture and mix again.

Add ice water to create a super creamy slurry, then add the fat in pieces, mixing until combined.

Ensure the mixture stays below 14 degrees Celsius to prevent breaking.

Fill the Hawk casings, ensuring they are not too full, and twist the sausages to your desired length.

Hang the sausages in the smoker at 50 degrees Celsius without smoke for 20 to 30 minutes to dry.

After drying, add smoke and increase the temperature to 60 degrees Celsius for 45 to 60 minutes.

Push the sausages at 70 degrees Celsius for another 20 minutes to ensure they are cooked through.

Place the sausages in ice water or super cold water to prevent wrinkling.

Grill the sausages until they burst open.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens