Smoked Jagerwurst Recipe
To tell you the truth, this is a variation of the Smoked Jagerwurst Recipe. I took the plunge today and decided to make my first sausage and it turned out to be a great experience, very relaxing. So many recipes out there, but I decided on a variation of Ruhlman’s Jagerwurst or Hunter sausage. It went very smoothly, I can’t think of a single negative point. Well, I had one blow-out while filling, but it was easily fixed and away I went.
This sausage will be great with some smoked cheese and a glass of red wine, it’s got an earthy taste that I bet is best cold.
I’d never made sausage, so if you are new to this hobby, don’t be afraid. It’s easy and lots of fun.
Ingredients
5 Lb pork shoulder
1 ½ Tsp black pepper
½ Tsp toasted and ground coriander seeds
2 Tsp minced garlic
2 Tbsp toasted and ground mustard seeds
1 Tsp grated nutmeg
½ Tsp ground ginger
1 Tsp paprika
1 Tsp Cure #1
2 Tsp dextrose
½ Cup dry red wine
½ Cup water
Preparation
Grind everything together and stuff the casings.
I dried them for an hour at 130ºF, then bumped them up 10 degrees each hour.
I gave them 3 hours of whiskey oak smoke and left them in until an IT of about 152ºF.
Whiskey
Oak
Specially created to add a distinct flavour to any dish. Pairs well with red meat, pork, fish (especially salmon) and heavy game.
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