Katenwurst (German Farmhouse Sausage)
Katenwurst is a traditional North German raw sausage that was originally smoked over open hearths in farmhouses (Katen). It is characterized by an intense smoky aroma and a firm, coarse texture. The high fat content and extended smoking give it excellent shelf life and a distinctive flavor.
Ingredients(for 1 kg)
Instructions
Preparation & Filling
2-3 hoursGrind meat and belly through a coarse plate (8-10 mm). Add spices and curing salt and knead the mixture well until it binds. Fill firmly into pork middles (caliber 55-65 mm) and tie securely. Do not tolerate any air pockets.
Curing & Pre-maturing
48 hoursHang sausages at 4-6 °C and 85% humidity for 48 hours. Curing is complete when the interior is uniformly red. Then let dry at room temperature for about 2 hours until the surface is no longer sticky.
Intensive Cold Smoking
5x 8-10 hoursIntensively cold smoke at 18-25 °C using beech and juniper wood. At least 5 smoking sessions of 8-10 hours each with 12 hours of air rest in between. The Katenwurst must develop a very dark, almost black outer casing. Occasionally add juniper berries to the embers.
Long-term Drying
8-12 daysAfter smoking, dry for 8-12 days at 12-15 °C and 65-70% humidity. Weight loss should be 30-35%. The finished Katenwurst is very firm, has a wrinkled, dark surface and an intense smoky flavor. Store cool and dry.
Pro Tip
Juniper wood or dried juniper berries in the smoking mixture are key for the authentic Katenwurst aroma. Adding a few fresh juniper branches directly to the embers gives a particularly resinous, spicy smoke flavor.
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