Jagerwurst (Hunter Sausage)

Discussion in 'Sausage' started by smokeymose, Jun 16, 2016.

  1. smokeymose

    smokeymose Master of the Pit

    While perusing recipes on a slow day at work, I found this
    https://theroaminggastrognome.com/2015/06/11/jagerwurst-hunter-sausage
    It looked interesting, so I gave it a try.
    5# pork shoulder
    40 grams Kosher
    1 tsp #1
    1tbs ground Ginger
    1tbs ground Mace
    1/2 tbs ground Nutmeg
    3 tbs Minced Garlic
    3 tbs Black Pepper (I used White Pepper instead)
    1/2 cup NFDM (I used 3/4 cup)
    I mixed all spices except for NFDM with the cubed meat, then refrigerated overnight, per intructions
    The next day I mixed the NFDM and then ground all through the course plate and then half through the fine (per instuctions. Never again. What a sticky mess! Always grind then mix, no matter what a Chicago food blogger says...)
    I stuffed into 36/38 pretubed from Syracuse Casing and hung to dry
    Smoked with AMZN tube and pellets slowly to 150IT, water bathed and rehung.
    It was late, so I just tossed them in a brown bag overnight and packaged next day
    They taste really good, kind of like snack sticks on stearoids! A lot of Garlic of course, but you can taste the Ginger. The Nutmeg is hidden. Next time I may back off the Garlic a little and bump up the Nutmeg.
    It goes really well with smoked Baby Swiss and Club Original crackers.Sorry, no plate pic, you'll have to trust me 😀
    Dan
    :sausage:
     
    disco, johnnie walker and crazymoon like this.
  2. johnnie walker

    johnnie walker Smoking Fanatic

    Dan, those sound pretty darn good to me and they look great!
    Going to put them on the list of things to do!
    Points too!
     
  3. bdc3

    bdc3 Smoke Blower

    That's some very good looking sausage. Nice work.
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dan, Nice job on those babies ,they look excellent ! [​IMG]
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great job on the sausage!

    They look excellent!

    Al
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Those look great and I love the flavors in that recipe.  I just have two questions for you.  Was there water in the pan?  Just curious if it was because I have read that with sausage the drier environment the better.  I am far from an expert so I was just curious.  Also, I have that same smoker so I was wondering if you use a needle valve to keep the temp that low?
     
  7. smokeymose

    smokeymose Master of the Pit

    Thanks, JW. I'll be doing these again.

    Thanks for the point!

    Dan
     
  8. smokeymose

    smokeymose Master of the Pit

    Thanks for the praise and point, CM :)
     
  9. smokeymose

    smokeymose Master of the Pit

    Thanks, guys!

    Dan
     
  10. smokeymose

    smokeymose Master of the Pit

    No water in the pan, work. It's there just to keep anything from falling or dripping on the small hotplate I use for heat. I put the hotplate right over the burner where the chip pan usually sits. No way to get those low temps with the gas. I'm afraid that a needle valve would take the flame so low that it would blow out easily, but I never really tried it, so don't take my word for it. Since I got the stick burner all I use the MB for is sausage and cheese. With the mailbox it's handier than a pocket on a t-shirt ;-)

    Dan
     
  11. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking sausage.

    Points!

    Disco
     
  12. smokeymose

    smokeymose Master of the Pit

    Thank you, Disco :)
     

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