Last week a friend of mine brought in some jagerwurst from a german butcher shop in town. It was amazing! I have been scouring the internet since hoping to make a similar sausage. Here is my first shot at it and I will be following the recipe I found.
Cube 5lbs of pork butt add seasoning, cover and fridge over night.
The next day add powdered milk and grind meat with large hole plate, then grind half the meat through small hole plate. Below is the picture of the two grinds.
Stuff into rinsed hog casings and air dry for couple hours
Smoke @ 180 with heavy smoke until IT of 150. Chill in ice bath and hang to bloom
I will fridge overnight and take a few sliced pics tomorrow! They smell awesome!
So here are a couple of finished shots! They taste great!
This last shot you can see the chunky ham like pieces in the sausage! For sure I will be making these again!
Edited by BlueBombersfan - 3/30/16 at 3:26pm