Plockwurst (German Cured Slicing Sausage)
Plockwurst is a North German raw sausage known for its firm texture and intense smoked flavor. It is made from finely ground beef and pork fat back, developing its characteristic dark outer casing through multiple rounds of cold smoking. It is a classic sliced sausage with a long tradition.
Ingredients(for 1 kg)
Instructions
Preparation & Grinding
1-2 hoursGrind beef through a fine plate (3 mm) and fat back through a medium plate (5 mm). Mix all ingredients well until a sticky, homogeneous mass forms. Fill firmly into beef middles (caliber 60-70 mm) and tie off.
Curing
24-48 hoursPlace filled sausages at 2-4 °C and high humidity (85-90%). Curing is complete when the interior of the sausage is uniformly dark red. Then allow to dry briefly at room temperature.
Cold Smoking
4x 6-8 hoursCold smoke sausages at 15-22 °C using beech and oak. Smoke for 6-8 hours per session, then hang in fresh air for at least 12 hours. A total of 4 smoking sessions will develop a dark, aromatic crust.
Post-maturing
5-7 daysAllow sausages to mature for an additional 5-7 days at 12-15 °C and 70% relative humidity. The weight loss should be at least 25%. The finished sausage is firm for slicing and has a smooth, dark-brown surface.
Pro Tip
For a particularly firm bind, knead the mixture thoroughly before filling – at least 10 minutes by hand or 5 minutes in the cutter. The sausages should have no air pockets after filling.
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