Ingredients with Measurements:
- 1 lb. pork shoulder, diced
- 1 lb. beef chuck, diced
- 1 lb. pork belly, diced
- 2 tbsp. salt
- 1 tbsp. black pepper
- 1 tbsp. ground coriander
- 1 tbsp. ground caraway seeds
- 1 tbsp. marjoram
- 1/2 cup ice water
- 1/2 cup dry white wine
- 3-4 feet hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Kitchen scale
- Thermometer
- Large mixing bowl
- Parchment paper
Step-by-step instructions:
1. In a large mixing bowl, combine the diced pork shoulder, beef chuck, and pork belly. Mix well.
2. In a small bowl, mix together the salt, black pepper, coriander, caraway seeds, and marjoram.
3. Sprinkle the spice mixture over the meat and mix well.
4. Add the ice water and white wine to the meat mixture and mix until well combined.
5. Grind the meat mixture through a meat grinder using a medium-sized plate.
6. Stuff the meat mixture into hog casings using a sausage stuffer.
7. Twist the casings into 6-inch links.
8. Place the sausage links on a parchment paper-lined baking sheet and refrigerate for at least 2 hours to allow the flavors to meld.
9. Preheat a grill or grill pan to medium-high heat.
10. Grill the sausage links for 10-12 minutes, turning occasionally, until cooked through and browned on all sides.
11. Use a thermometer to ensure the internal temperature of the sausage reaches 160°F.
Time:
Preparation time: 30 minutes
Chilling time: 2 hours
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Internal temperature of sausage: 160°F
Serving size:
Makes approximately 12-15 sausage links
Nutritional information:
Calories per serving: 250
Fat: 18g
Protein: 20g
Carbohydrates: 1g
Sodium: 800mg
Substitutions for ingredients:
- Pork shoulder can be substituted with pork loin or pork tenderloin.
- Beef chuck can be substituted with beef sirloin or beef round.
- Pork belly can be substituted with bacon.
Variations:
- Add diced onions or garlic to the meat mixture for added flavor.
- Use different spices such as paprika, cumin, or fennel seeds for a different flavor profile.
- Use lamb or veal instead of beef for a different taste.
Tips and tricks:
- Keep the meat and equipment cold to prevent the sausage from becoming greasy.
- Use a kitchen scale to ensure accurate measurements of ingredients.
- Use fresh spices for the best flavor.
Storage instructions:
- Store leftover sausage in an airtight container in the refrigerator for up to 5 days.
- Freeze sausage for up to 3 months.
Reheating instructions:
- Reheat sausage in a skillet over medium heat until heated through.
Presentation ideas:
- Serve sausage links on a platter with mustard and pickles.
- Slice sausage links and serve on a bed of sauerkraut.
Garnishes:
- Fresh herbs such as parsley or thyme.
- Sliced onions or pickles.
Pairings:
- German-style beer such as a pilsner or lager.
- White wine such as a Riesling or Gewurztraminer.
Suggested side dishes:
- German potato salad
- Roasted vegetables
- Pretzels
Troubleshooting advice:
- If the sausage is too dry, add more ice water to the meat mixture.
- If the sausage is too greasy, make sure the meat and equipment are kept cold.
Food safety advice:
- Always use a thermometer to ensure the internal temperature of the sausage reaches 160°F.
- Wash hands and equipment thoroughly before and after handling raw meat.
Food history:
- Regensburger Bauernwurst is a traditional sausage from the Bavarian region of Germany. It is made with a mixture of pork and beef and flavored with spices such as marjoram and caraway seeds.
Flavor profiles:
- The sausage has a savory and slightly spicy flavor with hints of marjoram and caraway seeds.
Serving suggestions:
- Serve sausage links with mustard and pickles on a platter for a traditional German-style meal.
- Slice sausage links and serve on a bed of sauerkraut for a hearty and flavorful meal.
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Region: German