Thuringer sausage

5 pounds

Ingredients

Quantity Ingredient
4 pounds Lean beef, cubed
1 pounds Cubed pork fat
2 tablespoons PLUS -see next ingredient-
1½ teaspoon Salt
¼ teaspoon Finely ground nutmeg
1 tablespoon Fine grind white pepper
½ teaspoon Pulverized caraway seed
1 tablespoon Sugar
½ teaspoon Crushed mustard seed
½ teaspoon Crushed coriander
½ teaspoon Coriander-yes this is right
½ teaspoon Ground celery seed
½ teaspoon Mace
2 teaspoons Paprika
¼ teaspoon Ascorbic acid
½ teaspoon Saltpeter
4 Feet medium hog casings

Directions

Grind beef and pork fat separately through the fine disk and mix together. Mix in the remaining ingredients and cure in the refrigerator for 24 hours. Prepare casings, stuff, and twist off into 4-6" lengths. Tie off the links into pairs, as in the pepperoni recipe. Cut the pairs apart from one another. Hang to dry in a cool place for two days or store, uncovered, in the refrigerator for two days. Bring to room temperature, then cold smoke (90~) for about 12 hours. Hang to dry another day or two before eating. Make sure the sausage is kept cool.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.

Submitted By CAROLYN SHAW On 12-03-94

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