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Jagdwurst Sausage Recipe

Jagdwurst is coarse-textured cold cut similar to German-style bologna, except it’s made with pork butt and fresh bacon and mildly seasoned with a blend of cardamom, ginger, coriander, pepper, mustard and garlic. Jagdwurst is a delicious alternative to packaged bologna and about half the price of store bought when you make your own.

2 lbs pork loin (907 g)*
3 lbs pork butt (1.58 kg)
1 1/2 tbsp pickling salt (29.3 g)
1 tsp Prague Powder #1 (5.7 g)
1/2 tsp cardamom (1.4 g)
1/2 tsp garlic powder (1.55 g)
1/2 tsp ginger powder (1.15 g)
1 1/2 tsp coriander, ground (2.55 g)
1 1/2 tsp white pepper (4.1 g)
1 1/2 tsp dry mustard powder (3.45 g)
2 tbsp corn syrup solids (27.6 g)
1 cup non-fat dry milk (94.6 g)*
1 cup ice cold water (236 ml)
3 1/2 (90mm) fibrous casing

1. Trim excess fat from pork loin, reserve fat, cut pork loin into 1/2” cubes; place cubes in *brine solution for 3-4 hours.
2. Remove cubes from brine solution, air dry briefly. Grind pork butt and reserved fat one time through a 1/4” (6mm) plate.
3. Combine ground pork, fat and cubes with remaining ingredients, mix well until the mixture is sticky and batter like.
4. Stuff freshly mixed batter into fibrous casings
cut into lengths to fit your smoker; refrigerate overnight to cure.
5. Next day,
hang jagdwurst in preheated 130°F (54°C) smoker, vents wide open, hold at this temperature for one hour.
6. Add wood chips, close vents, gradually raise (in half hour increments) smoker temperature to 170°F (77°C).
7. Hold at 170°F (77°C) until chubs reach an internal temperature of 152°F (67°C)*.
8. Upon reaching 152°F (67°C), remove chubs, shower with cold water until internal temperature drops to 110°F (43°C).
9. Hang garlic and onion sausage at room temperature for 1 hour to bloom.
10. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.


Notes:
*To prepare brine for each 2 lbs pork loin, mix together 1 pint (473 ml) ice cold water, 2 tbsp (39 g) pickling salt, 1 tbsp brown sugar (14.7 g) and 1 tbsp (17.1 g) pink curing salt #1 (Prague Powder #1) in a non-reactive container; add pork cubes, cover, refrigerate 3 to 4 hours stirring brine once or twice.

*The USDA recommends cooking sausage to an internal temperature of 160°F (71°C).

*You may use soy-protein concentrate in place of non-fat dry milk.


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