Authentic German Jagdwurst: A Step-by-Step Recipe Guide

Ingredients

  • 2 pounds of pork shoulder
  • 1 pound of pork fatback
  • 1/4 cup of crushed ice
  • 1/4 cup of non-fat dry milk
  • 2 tablespoons of salt
  • 1 tablespoon of ground white pepper
  • 1 teaspoon of mace
  • 1 teaspoon of nutmeg
  • 1/2 teaspoon of coriander
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 cup of cold water
  • 10 feet of hog casings

Steps and instructions

  1. Cut the pork shoulder and pork fatback into small pieces that will fit into your grinder.
  2. Place the pork pieces in the freezer for 30-45 minutes until they are partially frozen. This will make them easier to grind.
  3. While the meat is chilling, soak the hog casings in warm water.
  4. Grind the pork shoulder and pork fatback through a medium plate into a large bowl set in a larger bowl of ice.
  5. Add the crushed ice, non-fat dry milk, salt, white pepper, mace, nutmeg, coriander, garlic powder, and onion powder to the ground meat.
  6. Mix the meat and seasonings together until well combined. If the mixture is too dry, add a little of the cold water at a time until it reaches the desired consistency.
  7. Rinse the hog casings and keep them in a bowl of warm water.
  8. Stuff the meat mixture into the hog casings, twisting off links at your desired length.
  9. Once all the meat mixture is used, tie off the open end of the casing.
  10. Place the sausages in the fridge for 24 hours to allow the flavors to meld together.
  11. After 24 hours, the Jagdwurst is ready to be cooked. It can be grilled, boiled, or pan-fried.

Tools for making

  • Grinder - A meat grinder is necessary to grind the pork shoulder and fatback into the desired consistency.
  • Bowl - A large bowl is needed to hold the ground meat mixture while adding the seasonings.
  • Ice - Crushed ice is used to keep the meat mixture cold while mixing and prevent it from becoming too warm.
  • Non-Fat Dry Milk - This ingredient helps to bind the meat mixture together and adds moisture.
  • Salt - Salt is a key seasoning ingredient that enhances the flavor of the Jagdwurst.
  • White Pepper - Ground white pepper adds a mild heat and subtle flavor to the sausage.
  • Mace - Mace is a spice that has a warm, slightly sweet, and aromatic flavor.
  • Nutmeg - Nutmeg adds a warm and earthy flavor to the Jagdwurst.
  • Coriander - Ground coriander adds a citrusy and slightly floral note to the sausage.
  • Garlic Powder - Garlic powder enhances the savory and umami flavors in the Jagdwurst.
  • Onion Powder - Onion powder adds a subtle sweetness and depth of flavor to the sausage.
  • Cold Water - Cold water helps to keep the meat mixture moist and aids in mixing the ingredients.
  • Hog Casings - Hog casings are needed to stuff the meat mixture and give the Jagdwurst its characteristic shape.

Recipe variations

  • Add diced onions or garlic to the meat mixture for added flavor.
  • Experiment with different spices and herbs such as paprika, thyme, or rosemary.
  • Include grated cheese, such as Swiss or cheddar, into the meat mixture for a cheesy twist.
  • Replace the pork shoulder with chicken or turkey for a poultry-based Jagdwurst.
  • Try using different types of casings, such as collagen or sheep casings, for a different texture.
  • For a spicier version, add chili flakes or cayenne pepper to the seasoning blend.
  • Include finely chopped bacon or pancetta for a smoky flavor.
  • Experiment with different types of meat, such as beef or venison, for a unique taste.
  • Add a splash of your favorite hot sauce or Worcestershire sauce to the meat mixture to enhance the flavor.
  • For a vegetarian or vegan alternative, substitute the meat with a plant-based protein such as tofu or tempeh.

Recipe overview

This recipe will guide you through the process of making traditional German Jagdwurst, a flavorful and hearty sausage that's perfect for any occasion. The name Jagdwurst literally translates to 'hunting sausage', reflecting its popularity among hunters due to its long shelf life and high protein content. The recipe involves grinding pork shoulder and pork fatback, adding a mix of delightful seasonings, and stuffing the mixture into hog casings. After a rest period to allow the flavors to meld, the Jagdwurst can be cooked in a variety of ways - grilled, boiled, or pan-fried. Making your own Jagdwurst at home is a rewarding process that offers the satisfaction of creating a delicious sausage from scratch. Whether you're a fan of German cuisine, or just love making homemade sausages, this Jagdwurst recipe will provide you a unique and tasty experience. Enjoy!

Common questions

  1. Can I use a different type of meat instead of pork shoulder? Yes, you can use other cuts of pork such as pork butt or a combination of different cuts for a different flavor and texture.
  2. Can I substitute the pork fatback with another type of fat? If you can't find pork fatback, you can use pork belly or even beef suet as a substitute.
  3. What if I don't have hog casings? If you don't have access to hog casings, you can use synthetic casings or even shape the mixture into patties instead of stuffing it into casings.
  4. Can I skip the step of partially freezing the meat? Chilling the meat before grinding helps with easier grinding and better texture, but if you don't have time, you can skip this step. Just make sure the meat is cold when grinding.
  5. How long can I store Jagdwurst? Jagdwurst can be stored in the refrigerator for up to 1 week. If you want to store it for a longer period, you can freeze it for up to 3 months.
  6. Can I adjust the seasonings to my taste? Absolutely! Feel free to adjust the seasonings according to your preference. It's always a good idea to taste a small portion of the mixture before stuffing it into casings to make sure the flavors are balanced.

Serving dishes and utensils

  • Meat Grinder - A meat grinder is essential for grinding the pork shoulder and pork fatback.
  • Sausage Stuffer - A sausage stuffer is needed to stuff the meat mixture into the hog casings.
  • Bowl Set - A bowl set with a larger bowl of ice is necessary to keep the ground meat mixture cold during the grinding process.
  • Kitchen Scale - A kitchen scale is helpful for accurately measuring the ingredients.
  • Knife - A knife is needed for cutting the pork shoulder and pork fatback into smaller pieces.
  • Cutting Board - A cutting board provides a surface for cutting the meat.
  • Bowl - A large bowl is used for mixing the ground meat with the seasonings.
  • Hog Casing Soaking Container - A bowl or container is needed for soaking the hog casings in warm water.
  • Sausage Twine - Sausage twine or string is used for tying off the open end of the casings.
  • Grilling Equipment - Grilling equipment such as a grill or barbecue is necessary if you choose to grill the Jagdwurst.
  • Cooking Utensils - Cooking utensils like tongs or a spatula are helpful for flipping and turning the sausages while cooking.
  • Frying Pan - If you plan to pan-fry the Jagdwurst, a frying pan or skillet will be required.
  • Cooking Pot - A cooking pot is needed if you decide to boil the Jagdwurst.
  • Refrigerator - After stuffing the Jagdwurst, a refrigerator is necessary for letting the sausages rest for 24 hours before cooking.

Origin stories

Jagdwurst, meaning "hunting sausage," hails from the hearty land of Germany, where it graced many a hunter's meal after a long day in the woods. This sausage, with its distinctive blend of spices, was a practical way for hunters to preserve their meat, but it quickly became a beloved staple in German cuisine. In East Germany, a unique tradition evolved around this sausage. The "Jagdwurstschnitzel" is a slice of Jagdwurst, breaded and fried like a schnitzel, and served with potatoes. A testament to the versatility and enduring popularity of Jagdwurst, this dish is affectionately known as a "worker's schnitzel". One can almost imagine the workers in the bustling factories of industrial Germany, looking forward to their hearty and satisfying lunch of Jagdwurstschnitzel, bringing a touch of the hunter's spirit into their urban lives.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.