Regensburger sausage - delicious local classic (also for the barbecue)
Today I'm going to show you how to make your own Regensburger sausage. First things first: you need a smoker for Regensburg sausage.
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Cooking tools:
- Smoker
- Meat grinder
- Sausage stuffer
- Funnel
- Food processor
- Kitchen scale
- Instant-read thermometer
- Freezer
- Refrigerator
- Chef's knife
- Cutting board
- Stockpot
- Stove
- Slotted spoon
- Mixing bowl
- Mason jar
- Kitchen towel
Ingredients
- 30 % lean pork (300 g)
- 10 % pork loin fat (100 g)
- 5 % beef (50 g)
- 5 % bulk / ice water (50 g)
- 30% pork belly (300 g)
- 20% lean pork (200 g)
- 15 1/2 g salt
- 2 1/2 g Cure #1
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g marjoram
- 2 g black pepper
- 1 1/2 g lemon zest
- 1 1/2 g onion powder
- 1 g mace
- 1/2 g cardamom
Ready to cook this?
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