Bierwurst

Bierwurst

Ingredients:
2 kg beef shin or skirt, cut into chunks
2.5 kg pork shoulder, cut into chunks
½ –1 level tablespoon ground black pepper
1 level tablespoon mustard seeds
40 g curing salt
2 garlic cloves

Directions:
350–400 ml iced water
1. Cover and chill the two meats for a couple of hours. Grind together until finely minced
and place in a mixing bowl. This is best done by grinding with the medium plate and then
again with the fine plate.
2. Sprinkle over the spices, salt and garlic, then massage well into the meat with your
hands. Add sufficient iced water to make a pliant mixture – it should run easily through
the fingertips.
3. Prepare the casings and your chosen method of stuffing (see also ). You need to
soak the ox runners in cool water for a few hours. These casings can be stuffed with a
spoon. Tie off the lengths at about 30 cm and use butcher’s twine to reinforce the link.
Transfer to a bowl and cover in Clingfilm or place in a plastic lidded box and refrigerate
overnight. The sausages can be oven-baked, fried or grilled.
Liverwurst
Makes about 12 sausages
A tasty sausage that is quite similar in flavour to a good pork pâté. Use hog casings at 28
mm diameter.