Ingredients with Measurements:
- 2 lbs pork shoulder, coarsely ground
- 1 lb pork belly, coarsely ground
- 1 tsp Prague powder #2
- 2 tbsp kosher salt
- 1 tbsp sugar
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp caraway seeds
- 1/2 tsp mustard seeds
- 1/4 cup red wine
- 1/4 cup distilled white vinegar
- 1/4 cup ice water
- 2 hog casings
Special Equipment Needed:
- Meat grinder
- Sausage stuffer
- Fermentation chamber
- Digital thermometer
- Butcher's twine
Step-by-Step Instructions:
1. In a large mixing bowl, combine the ground pork shoulder and pork belly.
2. In a separate bowl, mix together the Prague powder #2, kosher salt, sugar, garlic powder, black pepper, paprika, caraway seeds, and mustard seeds.
3. Add the spice mixture to the ground meat and mix thoroughly.
4. Add the red wine, distilled white vinegar, and ice water to the meat mixture and mix until well combined.
5. Stuff the meat mixture into the hog casings using a sausage stuffer.
6. Tie off the ends of the casings with butcher's twine.
7. Place the sausages in a fermentation chamber set to 70°F and 80% humidity.
8. Ferment the sausages for 48 hours, checking the temperature and humidity regularly with a digital thermometer.
9. After 48 hours, remove the sausages from the fermentation chamber and hang them in a cool, dry place for 2-3 weeks to dry and develop flavor.
10. Once the sausages have dried, they are ready to eat.
- Time:
Preparation time: 30 minutes
- Fermentation time: 48 hours
- Drying time: 2-3 weeks
Temperature:
- Fermentation chamber temperature: 70°F
- Humidity: 80%
Serving size:
- Makes approximately 2 lbs of sausage
Nutritional information:
- Calories: 250 per serving
- Fat: 18g
- Protein: 20g
- Carbohydrates: 1g
- Sodium: 600mg
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or lamb shoulder.
- Pork belly can be substituted with beef or lamb belly.
- Red wine can be substituted with white wine or apple cider vinegar.
- Caraway seeds can be substituted with fennel seeds.
Variations:
- Add diced jalapeños or other spicy peppers for a spicy version.
- Add diced cheese for a cheesy version.
- Use different types of meat for different flavor profiles.
Tips and Tricks:
- Keep the meat and equipment as cold as possible to prevent spoilage.
- Use a meat grinder with a coarse grind for a better texture.
- Make sure the sausage casings are well-soaked before stuffing to prevent tearing.
Storage Instructions:
- Store the fermented sausage in a cool, dry place for up to 6 months.
Reheating Instructions:
- The fermented sausage can be eaten cold or heated in a pan or on a grill.
Presentation Ideas:
- Slice the sausage and serve on a charcuterie board with cheese and crackers.
Garnishes:
- Fresh herbs, such as parsley or thyme, can be used as a garnish.
Pairings:
- Serve with a German beer or a dry red wine.
Suggested Side Dishes:
- Sauerkraut, potato salad, or roasted vegetables.
Troubleshooting Advice:
- If the sausage casings burst during fermentation, the humidity may be too high or the casings may not have been soaked enough.
Food Safety Advice:
- Use a digital thermometer to ensure the sausage reaches an internal temperature of 160°F before eating.
Food History:
- Fermented sausages have been a traditional food in Germany for centuries.
Flavor Profiles:
- The sausage has a tangy, slightly sour flavor from the fermentation process, with hints of garlic, paprika, and caraway seeds.
Serving Suggestions:
- Slice the sausage and serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German