Jagerwurst.....Quick and Easy.
Jagerwurst.....Quick and Easy.
Recipe and method.
All measures stated are for a 4kg batch of Sausage.
Adjust quantities accordingly. !
Ingredients.
-4 kg pork shoulder(must be 25-30% fat)
-70gr David's Kosher Salt
-1.5tsp Pink Salt. (I use Misty Gullys cure no1 @ 6.5% nitrite)
-1tsp Dried Majoran
-2tsp freshly ground pepper. (I use my mix of black/white/green/red)
-1.5tsp pan roasted then ground Coriander
-1.5tbs pan roasted Mustard Seeds
-2tsp dried Garlic flakes
Method.
-Measure out all salts and spices and mix in a bowl.
-Carve up your meat and fats into cubes that your mincer will swallow without too much effort and unnecessary heat buildup.
-In a plastic or non reactive bowl mix your spice mix with the cubed meat, coat evenly by turning the meat over. Into the fridge minimum 2 hrs, best overnight.
-I do three equal quantity grinds. One through a large die, one medium, and one very fine. You can make the call here depending what textures you want to see in the final sausage. Jäger should be hearty and on the coarse side.
-When grinding I like to pass a few ice cubes through the grinder every now and again to cool the mixture, grinder and to introduce some moisture to the sausage. I guess 1 cup ice cubes to the 4kg mix of meat.
-Chill the ground mix in the freezer for a while to bring down the temp.
-Now emulsify the ground meat, I use a wooden spoon and hands, work hard and quick, bowls are set in an ice bath, hands are freezing but the fats are binding and emulsifying into a nice paste. Work a texture you are happy with.
-Chill again till ready to stuff into skins.
-Ideally natural casings for a traditional sausage. I'm lazy and like the convenience of larger diameter smoke permeable Collagen casings for a Ham Sausage feel. No need to soak them straight from storage to fill.
-Rest your stuffed sausage in the fridge for a few hours if using natural casings, to dry off the skins, If using Collagen I go straight into the Smoker.
-Hot smoke @85c with water bath, your call on smoke flavour, I like fruit trees, more traditional flavours, till internal of 65-67c, don't go over or you'll split the fats from the emulsion.Chill straight after you hit temp. Some use an ice bath, I just put them in the fridge.
Notes.
Taste gets better as the Sausage ages, I keep it uncovered in the fridge, sausage will slowly dry and get a denser texture.
If garlic scares you, reduce the amount above, this dose is quite strong in the final product.
Remember keep your meat as cold as possible during all stages of processing!
cheers
Damn, forgot the Beer in the serving shot.........
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All measures stated are for a 4kg batch of Sausage.
Adjust quantities accordingly. !
Ingredients.
-4 kg pork shoulder(must be 25-30% fat)
-70gr David's Kosher Salt
-1.5tsp Pink Salt. (I use Misty Gullys cure no1 @ 6.5% nitrite)
-1tsp Dried Majoran
-2tsp freshly ground pepper. (I use my mix of black/white/green/red)
-1.5tsp pan roasted then ground Coriander
-1.5tbs pan roasted Mustard Seeds
-2tsp dried Garlic flakes
Method.
-Measure out all salts and spices and mix in a bowl.
-Carve up your meat and fats into cubes that your mincer will swallow without too much effort and unnecessary heat buildup.
-In a plastic or non reactive bowl mix your spice mix with the cubed meat, coat evenly by turning the meat over. Into the fridge minimum 2 hrs, best overnight.
-I do three equal quantity grinds. One through a large die, one medium, and one very fine. You can make the call here depending what textures you want to see in the final sausage. Jäger should be hearty and on the coarse side.
-When grinding I like to pass a few ice cubes through the grinder every now and again to cool the mixture, grinder and to introduce some moisture to the sausage. I guess 1 cup ice cubes to the 4kg mix of meat.
-Chill the ground mix in the freezer for a while to bring down the temp.
-Now emulsify the ground meat, I use a wooden spoon and hands, work hard and quick, bowls are set in an ice bath, hands are freezing but the fats are binding and emulsifying into a nice paste. Work a texture you are happy with.
-Chill again till ready to stuff into skins.
-Ideally natural casings for a traditional sausage. I'm lazy and like the convenience of larger diameter smoke permeable Collagen casings for a Ham Sausage feel. No need to soak them straight from storage to fill.
-Rest your stuffed sausage in the fridge for a few hours if using natural casings, to dry off the skins, If using Collagen I go straight into the Smoker.
-Hot smoke @85c with water bath, your call on smoke flavour, I like fruit trees, more traditional flavours, till internal of 65-67c, don't go over or you'll split the fats from the emulsion.Chill straight after you hit temp. Some use an ice bath, I just put them in the fridge.
Notes.
Taste gets better as the Sausage ages, I keep it uncovered in the fridge, sausage will slowly dry and get a denser texture.
If garlic scares you, reduce the amount above, this dose is quite strong in the final product.
Remember keep your meat as cold as possible during all stages of processing!
cheers
Damn, forgot the Beer in the serving shot.........
Sent from my iPad using Tapatalk
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- Location: Perth WA
Re: Jagerwurst.....Quick and Easy.
Yep. I'm up for that as well, Looks great!
I love German Sausage!...everyone around me grew up on Devon or Polony....for me it was Strassburg!
Chris
I love German Sausage!...everyone around me grew up on Devon or Polony....for me it was Strassburg!
Chris
Common Sense is so rare these days it should be a Super Power!
Jagerwurst.....Quick and Easy.
Titch I used 50mm on this batch.
Also a note. 70gr of Salt is just right for my taste, don't go over.
If not sure, run with 60gr and after emulsifying your meats, do a cook test on a small amount and you can still add more salt as desired.
Low salt meat will have a shorter shelve life.
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Also a note. 70gr of Salt is just right for my taste, don't go over.
If not sure, run with 60gr and after emulsifying your meats, do a cook test on a small amount and you can still add more salt as desired.
Low salt meat will have a shorter shelve life.
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Re: Jagerwurst.....Quick and Easy.
So what is the shelf life of these bad boys
Jagerwurst.....Quick and Easy.
Three weeks in, vacc sealed batches in the fridge, and I'm still eating them....no problems.
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Re: Jagerwurst.....Quick and Easy.
thanks for that got the meat marinating now before grinding tomorrow
Re: Jagerwurst.....Quick and Easy.
Great looking sausage, will have to give this one a go when I finally get my gear back here!
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Jagerwurst.....Quick and Easy.
Let me know how it goes, would love to hear how you perceive the flavour. !Rabika wrote:thanks for that got the meat marinating now before grinding tomorrow
Just don't go too high on the heat in the smoker, slowly does it, otherwise you will split some of the fats from the emulsion.
I'm trying to get some free time over the next few weekends to do a batch of Knackwurst.......salivating over some nice Hot Dogs.
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Re: Jagerwurst.....Quick and Easy.
I,m up as soon as the weather cools down.
that's one great looking sausage
that's one great looking sausage
Cheers
Titch
Titch
Re: Jagerwurst.....Quick and Easy.
Im up too when it gets cold, But wonder if Cure No 2 is more suited with all the fridge drying time?
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au
Jagerwurst.....Quick and Easy.
Definitely don't use Cure No2.
Jäger, Polish Kielbasa, Ham Sausage and the like, are moist sausages, they are made to be consumed and not dried.
The fact is they will dry when uncovered, but only in the fridge.
Be realistic, vacuum seal in batches to extend the shelve life, and you can keep the one you are carving from uncovered in the fridge.
Keep your sausages relatively simple, and use minimal chemistry, otherwise we are no better than the commercial stuff.
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Jäger, Polish Kielbasa, Ham Sausage and the like, are moist sausages, they are made to be consumed and not dried.
The fact is they will dry when uncovered, but only in the fridge.
Be realistic, vacuum seal in batches to extend the shelve life, and you can keep the one you are carving from uncovered in the fridge.
Keep your sausages relatively simple, and use minimal chemistry, otherwise we are no better than the commercial stuff.
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Re: Jagerwurst.....Quick and Easy.
I understand your advice mate, All good No 1 it is
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.
http://www.aussiecue.com.au
http://www.aussiecue.com.au