Traditional German Bierwurst

Ingredients

Hog casings

10 feet

Curing salt

2 teaspoons

Ground mace

1/2 teaspoon

Ground coriander

1 teaspoon

Ground nutmeg

1/2 teaspoon

Ground ginger

1/2 teaspoon

White pepper

1 teaspoon

Salt

2 teaspoons

Ice water

1/2 cup

Beef chuck

1 pound, ground

Pork shoulder

1 pound, ground

Instructions

1. 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.
2. 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.
3. 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.
4. Boil a large pot of water. Gently add the sausages and let them simmer for 20 minutes, or until they are thoroughly cooked.
5. 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!