Total Time
168hrs 40mins
Prep 40 mins
Cook 168 hrs

This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time.

Ingredients Nutrition

Directions

  1. Mix all the ingredients together well and grind finely through a meat grinder.
  2. Knead the mixture for 5 minutes.
  3. Stuff the mixture into natural skins, naturine skins or silk skins.
  4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
  5. Too much heat in the first 3 days can lead to fermentation.
  6. Either smoke twice or eat as is.
Most Helpful

I have been extensively trained in Food Safety and taught it, along with Sausage Production, for many years. A sausage of this type can not be made Safely as posted. Without a proper amount of Nitrate Cure and aged under specific Temperature and Humidity conditions. There is a high risk of Clostridium Botulinum bacteria growth ( causes Botulism) a long with Listeria. While this may very well be an Old World Recipe, that does not use Nitrate Cure, there is just not enough detail to make a Safe product. This recipe and procedure will result in a sausage that is outright DANGEROUS to consume!...Chef JJ

Chef JimmyJ September 26, 2015