Thuringer Sausage

[avmott]

I just made my first batch, will be smoking it on Friday.  I will have details of how it was.

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• avmott
• Apr 21, 2013

 

[fpnmf]

Looks tasty...

  Craig

 

[boykjo]

Looks good.. Did you add cure?

 

[danbono]

Hi What recipe/mix did you use for the Thuringer Bratwurst.. How did they finally taste?

Thanks Dan

 

[avmott]

They were great, everybody ate them before I could take a picture. I used a chuck roast that was on sale at my local meat counter, ground it all up, about five pounds. For spices I used kosher salt, white pepper, sugar, paprika, crushed caraway seed, ground celery seed, crushed coriander, mace, crushed mustard seed, and nutmeg. I used medium hog casing. If you want more detail of measurements I can send out.

 

[avmott]

No cure, fresh, smoked for two to three hours at 225 to 250