“This German sausage goes well with hearty Dutch and German food. Cook time is the maturation time.”
READY IN:
168hrs 40mins
YIELD:
1 sausage
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all the ingredients together well and grind finely through a meat grinder.
  2. Knead the mixture for 5 minutes.
  3. Stuff the mixture into natural skins, naturine skins or silk skins.
  4. Thin sausages need 7 days at lukewarm room temperature to dry properly and thick sausages up to 14 days.
  5. Too much heat in the first 3 days can lead to fermentation.
  6. Either smoke twice or eat as is.

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