Smoked Jagerwurst Recipe
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.
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
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.