Homemade Smoked German Sausage Recipe

Braunschweiger Sausage How to Make Braunschweiger

WebSep 26, 2022 · Get a large pot of water hot, about 160°F to 180°F. This is for poaching the sausage. Move the mix to the stuffer and fill the …

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Landjaeger Sausage Recipe How to Make Landjaeger …

WebNov 21, 2014 · Instructions. Cut the fat and meat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Mix the salt …

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1. Cut the fat and meat into chunks that will fit into your grinder. Trim as much sinew and silverskin as you can. Mix the salt and Instacure with the meat and fat and put it in the fridge overnight. If you have a grinder with a very large die, like 10 mm, grind it first and then set it in the fridge. If you only have the standard "coarse" die, which is normally 6 mm, just put the meat and fat as-is in the fridge Doing this helps develop myosin, which will give you a tighter bind when you stuff the links later.
2. The next day, put the fat and your grinding equipment — blade, coarse and fine die, etc — in the freezer. Mix the spices into the meat. Put the meat mixture in the freezer, too. Let everything chill down until the meat hits about 28°F or so. It won’t freeze solid because of the salt. Normally this takes about 90 minutes. While you’re waiting, soak about 15 feet of hog casings in a bowl of warm water.
3. When the meat and fat are cold, grind through the coarse die of the grinder, the 6 mm die. If the meat is 35°F or colder, go ahead and grind half of it one more time through the fine die, which is normally 4.5 mm. If it's too warm, freeze until it hits 35°F and then grind it.
4. Regardless, once it has been ground, put the meat and fat back in the freezer while you clean up. Dissolve the starter culture in with the distilled water. Let this sit at least 15 minutes.

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