Make Thuringian sausage yourself - Uromas Recipes
Many years ago, when I was still slaughtered, I received these ingredients for Thuringian sausage from my great-grandmother in a letter.
There are few quantities, just for the individual Wurstarten the ingredients that make the special taste of Thuringian sausage. Today I no longer make sausage myself and do not eat any, but at the request of some moms here excerpts from the letter.
liverwurst:
Belly meat, salt, pepper, marjoram, onions, the liver raw through the mincer and only then to the boiled meat. Wake for 1.5 hours in glasses.
black pudding
Belly meat, bacon and lean of ham, salt, pepper, onions, garlic, marjoram, blood.
Press head or Sülzwurst
Ice legs and some belly meat, hack, caraway, salt, pepper, garlic, onions. Add some minced meat to the pressed-head meat, which gives a finer taste.
knackwurst
The best of the pork and a third of beef from the belly too, salt, pepper (half a pound on a hundredweight of meat), caraway, garlic, some saltpeter, so that the crackers sausage is beautiful red.
Smoke the black pudding and pressing head right away when it is dry and most importantly, the sausage must not freeze, otherwise it will crumble.
So, those were the ingredients that are given to the Thuringian sausage, written by my great-grandmother in 1883.
Anyone who makes sausages knows that meat is part of it, but everyone takes something different. One likes it fatter, the other more beef. I have personally at Knackwurst always a third lean beef. For the spice ingredients, the information was always fifty kilos of meat, but no one will make such large quantities. Who makes sausage, has to taste something himself to his liking.
