Thuringian Smoked Grilling Sausage
The Thuringian grilling sausage is one of Germany's most famous sausage specialties, prepared here as a smoked variant. Caraway and fresh garlic give it its distinctive Thuringian flavor. Hot smoking intensifies the taste and gives it an appetizing, dark outer casing.
Ingredients(for 1 kg)
Instructions
Meat preparation
30 minutesChill the meat thoroughly and mince through a medium plate (4-5 mm). Add curing salt, caraway, pressed garlic, pepper, and marjoram, then mix thoroughly until the mixture binds.
Stuffing and resting
3 hoursFill the mixture into pork casings (26-28 mm) and twist or tie off into sausages approximately 15-20 cm long. Allow the sausages to rest in the refrigerator for at least 2-3 hours.
Scalding
25-30 minutesCook the sausages in a water bath at 75 °C for 25-30 minutes until a core temperature of 72 °C is reached. Then shock in cold water and allow to air-dry at room temperature for 1 hour.
Hot smoking
2-3 hoursHot-smoke the sausages in a preheated smoker at 75-85 °C with beech and apple wood chips until they develop a deep brown color and the core temperature reaches 75 °C.
Pro Tip
Fresh garlic gives better flavor than garlic powder. Smoking at a lower temperature (75-80 °C) with apple wood provides a mild, slightly sweet smoke flavor that complements the spiced sausage.
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