Follow these steps for perfect results
Pork
lean
Coarse salt
Black pepper
Liquid glucose
Dried garlic
Mustard seeds
Mix all ingredients together well.
Grind the mixture finely through a meat grinder.
Knead the mixture for 5 minutes.
Stuff the mixture into natural, naturine, or silk skins.
Allow thin sausages to dry for 7 days at lukewarm room temperature.
Allow thick sausages to dry for up to 14 days.
Avoid too much heat in the first 3 days to prevent fermentation.
Smoke twice or eat as is.
Expert advice for the best results
Ensure the pork is very cold before grinding.
Adjust the amount of salt and pepper to your taste.
Use a meat thermometer to ensure the sausage reaches a safe internal temperature before consuming (if not smoking).
Everything you need to know before you start
15 minutes
Can be made ahead and stored in the refrigerator for a few days.
Serve sliced on a wooden board with mustard and bread.
Serve with German mustard and rye bread.
Serve alongside sauerkraut and mashed potatoes.
A crisp pilsner will cut through the richness of the sausage.
Discover the story behind this recipe
Traditional German sausage, often served during festivals and celebrations.
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