Smoked White Sausage
The classic Bavarian white sausage is gently hot-smoked here to give it a delicate smoky flavor. The forcemeat made from veal and pork belly remains juicy and tender. Beech wood provides a mild, harmonious smoke.
Ingredients(for 1 kg)
Instructions
Preparation
30 min.Cut meat into cubes, chill well (below 4 °C) and grind through a 3 mm plate. Work in spices and curing salt until a cohesive mass forms. Fill into pork casings and twist off at 80 g each.
Drying
30 min.Hang the filled sausages on a rack at room temperature and let them dry for 30 minutes until the surface is matte and dry.
Smoking
2-3 hrs.Preheat smoker to 80 °C and add beech wood chips. Place sausages in and smoke at 75-85 °C until core temperature reaches 72-75 °C. Ensure adequate air circulation.
Resting
10 min.Remove sausages from the smoker and let rest for 10 minutes. Serve hot with sweet mustard and pretzels.
Pro Tip
Keep a close eye on the core temperature – above 76 °C the forcemeat can dry out. A meat thermometer is essential here.
Glossary Terms
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