Bauernwurst Sausage
Seasoned ground pork is mixed with diced pork and stuffed into casings to create a delicious sausage with wonderful texture.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr
Course Main Course
Cuisine German
- 1 lb ground pork
- 1/2 lb diced pork tenderloin
- 2 tbsp Montreal Steak Seasoning
- 1/2 cup ice water
- hog casings
Combine all ingredients, except hog casings, in a stand mixer and mix for 1-2 minutes.
Place meat mixture in the refrigerator to cool for 15-20 minutes.
While the meat is chilling detangle the hog casings and flush them with cold running water.
Stuff the sausage mixture into the casings making 5 inch links.
Fry a test patty (1 tablespoon) of the sausage to taste for seasoning. Adjust the seasoning of the batch of sausage if desired.
Roast the sausages at 300F doe 20-30 minutes until an internal recipe of 150F is reached.
Bauernwurst is a sausage whose recipe has many different interpretations.
The main concepts that I believe to be important are that this is a garlic flavored all pork sausage with textual contrasts.
Keyword Bauernwurst Sausage