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.
5 lbs pork shoulder
1 1/2 teaspoons black pepper
1/2 teaspoon toasted and ground coriander seeds
2 teaspoons minced garlic
2 tablespoons toasted and ground mustard seeds
1 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon Cure #1
2 teaspoons dextrose
1/2 cup dry red wine
1/2 cup water
Grind everything together and stuff the casings.
I dried them for an hour at 130 F, then bumped up 10 degrees each hour.
I gave them 3 hours of whiskey oak smoke and left them in until an IT of about 152 F.