Authentic German Zungenwurst Recipe: A Traditional Delicacy

Ingredients

1 beef tongue (about 3 pounds)
2 pounds of pork
1/2 pound of bacon
1/2 cup of chopped onions
1/4 cup of chopped garlic
2 tablespoons of marjoram
1 tablespoon of allspice
2 teaspoons of salt
1 teaspoon of black pepper
1/2 teaspoon of clove
1/2 teaspoon of nutmeg
1/2 cup of blood (optional)
1/2 cup of bread crumbs
4 natural hog casings (about 2 feet long each)

Steps and instructions

Place beef tongue in a large pot, cover with water, and bring to a boil. Lower heat and simmer for about 3 hours, until the tongue is tender.
Remove the tongue from the pot and let it cool until it can be handled. Peel off and discard the skin. Cut the tongue into chunks.
Grind the chunked tongue, pork, and bacon through a meat grinder into a large bowl. You can also use a food processor to do this.
Add the chopped onions, garlic, marjoram, allspice, salt, pepper, clove, nutmeg, and bread crumbs to the bowl. If you're using the blood, add it at this point. Mix everything together thoroughly.
Prepare the hog casings by rinsing them inside and out. Keep them in a bowl of warm water so they stay flexible.
Fill the casings with the meat mixture. Be careful not to overfill them or they might burst.
Pierce any air bubbles in the sausages with a pin.
Cook the sausages in boiling water for about one hour. They should be firm to the touch when they're done.
Drain the sausages and let them cool before slicing and serving.

Tools for making

Meat Grinder* - Used to grind the beef tongue, pork, and bacon into a fine texture for the sausage mixture.
Large Pot* - Used to cook the beef tongue and simmer it until tender.
Knife* - Used to peel the skin off the cooked beef tongue and to cut it into chunks.
Bowl* - Used to mix the ground meat, spices, and other ingredients together.
Food Processor* - An alternative to the meat grinder, it can be used to grind the meat into a fine texture.
Hog Casings* - Natural casings made from hog intestines, used to encase the sausage mixture.
Pin* - Used to pierce any air bubbles in the sausages before cooking.
Boiling Water* - Used to cook the sausages until they are fully cooked and firm.
Colander* - Used to drain the cooked sausages before slicing and serving.

Recipe variations

Substitute beef tongue with pork tongue or veal tongue.
Replace pork with veal or chicken for a lighter flavor.
Add diced apples or prunes for a hint of sweetness.
Experiment with different spices such as thyme, paprika, or cumin.
Add grated cheese, such as cheddar or Gruyere, to the mixture for added richness.
Try using different types of bread crumbs, such as panko or seasoned bread crumbs, for a different texture.
For a smoky flavor, substitute bacon with smoked sausage or smoked ham.
Make it vegetarian by using plant-based meat substitute or tofu instead of meat.
Instead of using hog casings, form the mixture into patties and pan-fry them for Zungenwurst burgers.
For a gluten-free option, replace bread crumbs with gluten-free bread crumbs or crushed gluten-free crackers.

Recipe overview

Get ready to explore a traditional German delicacy, Zungenwurst. This unique sausage is made from beef tongue, pork, and bacon, and is seasoned with a variety of spices. Zungenwurst, also known as tongue sausage, is a rich, flavorful sausage that's a real treat for anyone who loves bold, meaty flavors. It's a bit of a project to make, but it's definitely worth the effort. The process involves boiling and skinning the tongue, grinding and seasoning the meat, and then stuffing it into natural hog casings before boiling them. The result is a delicious sausage, perfect for slicing and serving as part of a hearty meal.

Common questions

How long does it take to cook the beef tongue? The beef tongue should simmer for about 3 hours until it becomes tender.
Do I need to remove the skin from the beef tongue? Yes, after boiling the tongue, you should let it cool and then peel off and discard the skin before proceeding with the recipe.
Can I use a food processor instead of a meat grinder? Yes, you can use a food processor to grind the tongue, pork, and bacon if you don't have a meat grinder.
How long should I cook the sausages? The sausages should be cooked in boiling water for approximately one hour. They should be firm to the touch when they're done.
Is the blood optional in this recipe? Yes, the blood is optional. If you choose to use it, add it to the meat mixture along with the other ingredients.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for preparing the ingredients and slicing the cooked sausages.
Chef's knife - A sharp knife for chopping onions, garlic, and slicing the sausages.
Meat grinder - A tool for grinding the beef tongue, pork, and bacon into a fine mixture.
Food processor - An alternative to a meat grinder for grinding the ingredients if you don't have a grinder.
Large pot - For boiling the beef tongue and cooking the sausages.
Bowl - Used for mixing the ground meat with spices and other ingredients.
Hog casings - Natural sausage casings that are used to stuff the meat mixture. They should be rinsed and soaked before use.
Pin - To pierce air bubbles in the sausages and prevent them from bursting while cooking.

Origin stories

Zungenwurst, also known as Blood Tongue, is a rich, hearty sausage that hails from Germany. It was traditionally made on butchering day as a way to use every part of the animal and not let anything go to waste. In fact, the name Zungenwurst translates to "tongue sausage" in English, a nod to one of its key ingredients. An interesting aspect of this sausage is the inclusion of blood in the recipe, a common ingredient in many traditional German sausages. However, it's worth noting that despite its somewhat intimidating name, Zungenwurst is lauded for its unique, savory flavor, making it a beloved delicacy among sausage connoisseurs.

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.