Teresa's Recipes
Traditional German Bierwurst
Bierwurst, a staple in German cuisine, is a robust and flavorful sausage made from a hearty blend of pork and beef, seasoned with an array of aromatic spices. This delight is usually savored alongside a cold, foamy beer and a dollop of tangy mustard. With each bite, you get to experience a burst of savory, spiced goodness, making it a crowd-pleaser in gatherings and beer festivals.
Ingredients
- 10 feet Hog casings
- 2 teaspoons Curing salt
- 1/2 teaspoon Ground mace
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground nutmeg
- 1/2 teaspoon Ground ginger
- 1 teaspoon White pepper
- 2 teaspoons Salt
- 1/2 cup Ice water
- 1 pound, ground Beef chuck
- 1 pound, ground Pork shoulder
Dietary Notes
- Servings: 10
- Dish Type: Main Course
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 17g
- Carbs: 2g
- Protein: 20g
- Sodium: 900mg
- Sugar: 0g
Instructions
- In a large bowl, combine the ground pork, ground beef, ice water, salt, white pepper, ground ginger, ground nutmeg, ground coriander, ground mace, and curing salt. Mix until all the spices are evenly distributed throughout the meat.
- Prepare the hog casings by rinsing them thoroughly under cold water. Carefully thread one end of the casing onto the nozzle of a sausage stuffer, pushing it on until only a few inches are left hanging off the end.
- Pack the sausage stuffer with the meat mixture. Slowly and steadily push the mixture into the casing, allowing it to fill up but not so much that it ruptures. Twist the stuffed casing into 6-inch links, securing the ends with kitchen twine.
- Boil a large pot of water. Gently add the sausages and let them simmer for 20 minutes, or until they are thoroughly cooked.
- Remove the sausages from the pot using a slotted spoon, and allow them to cool for a few minutes. Best enjoyed warm, served with your favorite mustard and a cold German beer!
Tips
- For a bit of heat, consider adding 1/2 teaspoon of crushed red pepper flakes to the meat mixture.
- Remember to always keep your work area and tools as clean as possible when making sausages to prevent any foodborne illnesses.