The Best German Sausage Recipe

To prepare German sausage recipes, keep in mind what type of sausage stuffers you will be using. One spice can change the taste of the meat, so be careful. You don't want to wind up with Italian sausage when you were hoping for something a little more Bavarian.

German Sausage Recipe
Ingredients You Will Need:
3 pounds boneless pork shoulder or pork butt
3 teaspoons sage
2 ½ teaspoons salt
2 teaspoons black pepper
2 teaspoons marjoram
1 ½ teaspoons crushed red chili peppers
½ teaspoon savory
½ teaspoon cayenne chili pepper
¼ teaspoon nutmeg
1 teaspoon allspice

Because pork shoulder is usually very fatty, you shouldn't need to add any additional fat to the mix. If the meat is too lean, add about one cup of ground pork fat.

Chill the meat before you place it into the grinder. Grind the meat, and then spread it out in oversized bins. Sprinkle the spices over the meat, and work it in with your hands. When the sausage is thoroughly mixed, chill it for about an hour before pushing it through the sausage maker. If it is too cold, it will be too hard on the machine and the casings. If it is too soft, it will be too sticky to work with.

Cooking With German Sausage
To get the real German taste into your sausage, add onion and caraway seeds to the boiling water or, better yet, boil the sausage in beer. Don't forget to add some spicy mustard to the table, plus plenty of dark bread. German sausage is great when smeared with mustard and wrapped in a slice of bread with sauerkraut and or with fried onions and peppers added to the mix.

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Making homemade sausages is fun, but it takes time and effort. You will need plenty of countertop or table space, and you might even want to ask a friend for help.

Polish sausage takes advantage of several spices, such as dried mustard and garlic, but perhaps the spice that sets it apart from other sausages is the marjoram.

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