Homemade German Smoked Sausage - Make Speckwurst

Name: Homemade German Smoked Sausage - Make Speckwurst
Ingredients: Meat:; 3 lbs (1360g) pork shoulder or lean pork trim, chilled (for lean meat); 1 lb (450g) pork belly, chilled (for visible cubes); 1/2 cup (120ml) ice water; Curing & Seasoning:; 2 tbsp (30g) fine sea salt; 1 tsp (5g) Cure #1 (Prague Powder #1); 1 tbsp (15g) white pepper, freshly ground; 1 tbsp (15g) sweet paprika; 1 tsp (5g) hot paprika (adjust to taste); 2 tsp (10g) dried marjoram; 1 tsp (5g) ground coriander; 1 tsp (5g) caraway seeds, lightly crushed; 1 tsp (5g) mustard seeds, lightly crushed; 4-5 cloves garlic, minced very fine (about 1 tbsp); Casings: 10-12 feet (3-3.7 meters) natural hog casings, 32-35mm diameter, rinsed and soaked

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Master authentic German smoked sausage (Speckwurst) at home! Learn traditional recipes, curing, grilling, and serving tips for a true taste of Germany.

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Instant-read thermometer
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Ingredients

Meat:
3 lbs (1360g) pork shoulder or lean pork trim, chilled (for lean meat)
1 lb (450g) pork belly, chilled (for visible cubes)
1/2 cup (120ml) ice water
Curing & Seasoning:
2 tbsp (30g) fine sea salt
1 tsp (5g) Cure #1 (Prague Powder #1)
1 tbsp (15g) white pepper, freshly ground
1 tbsp (15g) sweet paprika
1 tsp (5g) hot paprika (adjust to taste)
2 tsp (10g) dried marjoram
1 tsp (5g) ground coriander
1 tsp (5g) caraway seeds, lightly crushed
1 tsp (5g) mustard seeds, lightly crushed
4-5 cloves garlic, minced very fine (about 1 tbsp)
Casings: 10-12 feet (3-3.7 meters) natural hog casings, 32-35mm diameter, rinsed and soaked