She Strengthens

Crafting the Perfect German-Style Sausage

When it comes to creating an authentic German-style sausage, the key lies in combining the right ingredients with precise techniques. In this recipe, we’ll guide you through the process of making a delicious pork and veal sausage, infused with a delicate blend of caraway, pepper, and marjoram.

Selecting the Finest Ingredients

To achieve the perfect flavor and texture, it’s essential to choose high-quality ingredients. For this recipe, you’ll need:

• 3 pounds pork shoulder
• 1 1/2 pounds veal shoulder
• 3/4 pound pork fat
• 3 tablespoons kosher salt
• 1 tablespoon marjoram leaves
• 2 teaspoons caraway seeds
• 1 1/2 teaspoons ground white pepper
• 1 teaspoon ground allspice
• 10 feet medium hog casings

Preparing the Meat and Casings

Before you begin, make sure to chill your meat and equipment to prevent bacterial growth and ensure a smooth grinding process. Trim the pork and veal shoulders of excess fat, gristle, and tendons, and cut them into 1-inch pieces. Mix the meat evenly and place it on a baking sheet, which has been chilled in the freezer for at least 30 minutes.

Meanwhile, soak the hog casings in tepid water for 30 minutes, then rinse them thoroughly and soak them again for another 30 minutes. This step is crucial to ensure the casings are pliable and easy to work with.

Grinding and Seasoning the Meat

Using a grinder attachment and a fine grinding plate (1/8 inch), grind the meat by the handful into a frozen mixing bowl. Sprinkle the spice mixture evenly over the meat and mix well. Be sure to grind the meat when it’s stiff but not frozen solid, as this will help prevent the growth of bacteria.

Stuffing the Casings

Attach the cleaned, chilled grinder attachment fitted with the large stuffer tube to your mixer. Place a baking sheet in front of the stuffer tube and moisten it with water to help the sausage coil more easily. Feed the casing onto the stuffer tube, leaving a few inches of slack in between your hands. Begin to stuff the casing by feeding golf-ball-sized handfuls of filling down the tube, adding more filling as it packs the casing.

Aging and Cooking the Sausages

Once the sausages are stuffed, refrigerate them in a single layer covered with plastic wrap or in an airtight container. Let them age at least 2 to 3 hours before cooking and eating. You can either roast the sausages at 450°F for 15 to 20 minutes or pan-fry them over medium heat for 20 to 25 minutes.

Tips and Variations

• To freeze fresh sausage, re-wrap it in aluminum foil, plastic wrap, or freezer paper to prevent freezer burn.
• Always cook sausage to an internal temperature of at least 160°F to ensure food safety.
• Experiment with different spice blends and ingredients to create unique flavor profiles.

By following these steps and tips, you’ll be well on your way to crafting delicious, authentic German-style sausages that will impress even the most discerning palates.