Thuringer Sausage is a German original. Our seasoning is a blend of spices usually mixed with pork, beef or veal; stuffed in fibrous casings and then smoked.
- Traditionally mixed with finely minced pork, beef or veal
- 1 Lb. B Unit for 25 lbs. of meat
- Comes complete with Maple Cure
Sugar, Salt, Spices and Sodium Erythorbate (1.32%).
SMOKED THURINGER SAUSAGE
(For 12-1/2# Batches Divide Following By 1/2)
You will need:
- Seasoning and 1 Cure Package
- 25# of Pork Trims (85% Lean)
- 2 to 3 Cups Distilled Water
- 2 oz. Encapsulated Citric Acid (Optional)
For 1 lb. of Meat Use: 1 T + 1 tsp. of Seasoning and 1-3/4 tsp. Maple Cure
Suggested Procedure: Grind all pork through 3/4" plate. Regrind though 1/8" plate. Mix Maple Cure with water and mix into meat. Add seasoning and mix for 4-6 minutes until meat is tacky. Then place in cooler 38-40 degrees F. Let stand for 3-4 days. Stuff into 4 x 20 fibrous casings and let hang at room temperature 10-20 hours. (If using the encapsulated citric acid, add after the last grind and put in smoker immediately. DO NOT LET STAND.)
Smoking Procedure: Place in preheated smoker 100 degrees F. When sausage is dry, start smoking. Place 3/4 pan moistened sawdust on burner. Set timer to 50 minutes. Smoke 4-1/2 hours, then add another pan sawdust and raise temperature to 165 degrees F. Run until you reach an internal temperature of 145 degrees F. Hold for 30 minutes, then chill to 100 degrees F and place in cooler.
*Note: For more tang in the sausage you may use encapsulated citric acid, but only after the last grind and right before you are ready to place sausage in smoker.