Recipe by Missy Wombat
This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time.
Top Review by Chef JimmyJ
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
- 500 g pork, more lean than fatty
- 1⁄2 ounce coarse salt
- 1⁄16 ounce black pepper
- 1⁄16 ounce liquid glucose (optional)
- 1 pinch dried garlic
- 1⁄4 teaspoon mustard seeds
Directions See How It's Made
- Mix all the ingredients together well and grind finely through a meat grinder.
- Knead the mixture for 5 minutes.
- Stuff the mixture into natural skins, naturine skins or silk skins.
- Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
- Too much heat in the first 3 days can lead to fermentation.
- Either smoke twice or eat as is.