LOCATION: Recipes >> Preserving Meats >> Krautwurst 02
|
 |
|
Krautwurst 02
|
|
|
|
Krautwurst
Ingredients for 10 pounds
10 lbs. pork butt
3 Tbsp. canning salt
1 Tbsp sugar
2-3 Tbsp chopped garlic, (bottled works fine)
2 Tbsp dried marjoram
2-3 Tbsp course ground black pepper
2 2 lb packages saurkraut rinsed once and pressed dry
1 pint ice water (important to be ice water)
Chill pork butt, grinder, and stuffer.
Grind chilled pork butt through a 1/4" or 3/8" plate. Mix all
ingredients thouroughly, maintaining approx 34-38 degrees to prevent
sme aring. Smearing occurs when the fat in the pork gets too warm
and turns mushy. Makes for sloppy looking sausage.
Stuff into hog casings, twist into 1/4 lb links, and return to
cooler (refriger ator) maintaining approx 34 degrees overnight...hang
on sticks if possible (to d ry casings), hanging not absolutely
necessary, but overnight cooling is.
Cook fresh Krautwurst by simmering links in a pan of beer or by
grilling. Freeze up to 6 months.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
