German Jagerwurst (completed)

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bluebombersfan

Master of the Pit
Original poster
OTBS Member
Mar 4, 2011
1,729
75
Winnipeg, Manitoba Canada
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.  

Step 1

Cube 5lbs of pork butt add seasoning, cover and fridge over night. 


Step 2

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.


Step 3

Stuff into rinsed hog casings and air dry for couple hours


Step 4

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!
 
Last edited:
popcorn.gif
this is gonna be good!
 
Looking good BlueBombersfan. Got a question. Did you make it without any beef?  Didn't see it in your description. Len Poli (see his website) has a great recipe that is close enough to the traditional German recipe. You might be surprised at the difference. Keep going. This one is impressive.
 
 
Looking good BlueBombersfan. Got a question. Did you make it without any beef?  Didn't see it in your description. Len Poli (see his website) has a great recipe that is close enough to the traditional German recipe. You might be surprised at the difference. Keep going. This one is impressive.
Hi diamondmarco,  I only used pork as I followed the recipe I found online.  I just checked Len Poli's website and it seems pretty close to the Jagdwurst recipe.  
 
They look fantastic. I hope the recipe was what your friend had.
 They were pretty close!  I would use a little less nutmeg in the next batch and I would also try cubing the meat instead of coarse grinding.  I would like to have a little more thickness to the chunks!  But for my first attempt they are great!  Full flavor, sliced them with some homemade bread and butter pickles and sharp cheddar cheese and you could still fully taste the meat!!
 
Nicely done and great color and finished product. I like the Spice combo in Jagerwurst... Then again, I can't seem to remember a Sausage I didn't like.
biggrin.gif
...JJ
 
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