German Sausage Recipe

Are you tired of store-bought sausage, then try my American-style German sausage recipe, easy to understand preparation instructions, and it tastes great to boot! It’s easy to make and if you do any cooking at all, you already have most of the ingredients on hand with the exception of pink curing salt#1 and 32-35mm hog casings. No need to worry because these items are readily available online.

5 lbs fatty pork butt (2.27 kg)
2 1/2 tbsp pickling salt (48.7 g)
1 tsp Prague Powder #1 (5.7 g)
1/4 tsp caraway seed, ground (0.73 g)
1/2 tsp celery seed, ground (1.35 g)
1/2 tsp cardamom (1.4 g)
1/2 tsp coriander, ground (0.85 g)
1 1/2 tsp black pepper, fine (3.75 g)
2 1/2 tsp mustard seed, whole (11 g)
1 1/2 tbsp coarse black pepper (11.7 g)
2 tbsp corn syrup solids (27.6 g)
1/2 cup non-fat dry milk (47.3 g)
1/2 cup ice cold water (118 ml)
32-35mm prepared hog casings

1. Chill pork butt to 34°F (1°C), grind one time through a 3/16” (5mm) plate.
2. Combine ground pork with remaining ingredients, mix well until mixture is sticky and batter like.
3. Stuff freshly mixed meat batter into hog casings; twist into 5-6” (13-15 cm) links. Refrigerate overnight to cure.
4. Next day, hang links in a preheated 130°F (54°C) smoker, dampers wide open, hold at this temperature for one hour.
5. Add wood chips, close vents, gradually (in half hour increments) raise smoker temperature to 170°F (77°C).
6. Hold at 170°F (77°C) until links reach an internal temperature of 152°F (67°C).
6. Upon reaching 152°F (67°C), remove links and shower with cold water until internal temperature drops to 110°F (43°C).
7. Hang German sausage links at room temperature for 1 hour to bloom.
8. Refrigerate up to 7 days or vacuum seal and freeze up to 6 months.

You can reduce the cooking time by removing the product from the smokehouse when it reaches an internal temperature of 125°F (52°C). Submerge in a 170°F (77°C) hot water bath until the internal temperature of the product is 152°F (67°C). Do not allow the water to get hotter than 170°F (77°C).

Hunters may use venison in place of the pork butt to produce a top-notch German sausage. Use 75-80% lean venison trim to 25-20% beef fat. *You may use soy-protein concentrate in place of non-fat dry milk.

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