Hutterite German Sausage Recipe

Introduction

Hutterite German Sausage is a flavorful and hearty sausage blend rooted in traditional recipes. Made with a mix of ground beef and a balanced spice blend, it’s perfect for grilling, pan-frying, or baking. This recipe delivers juicy, savory links that are sure to impress at any meal.

Ingredients

• 3 lbs ground beef (70/30 lean-to-fat ratio)
• 1 lb ground beef
• 2 tbsp kosher salt
• 1 tbsp ground black pepper
• 2 tsp ground coriander
• 1 tsp ground ginger
• 1 tsp ground mace
• 1/2 tsp garlic powder
• 1/4 tsp ground allspice
• 1/2 cup ice water
• Sausage casings (natural hog casings, soaked)

Instructions

1. Step 1: Rinse and soak the hog casings in warm water for 30 minutes, changing the water a few times to remove excess salt and prepare them for stuffing.
2. Step 2: In a large bowl, combine the ground beef and additional ground beef until evenly mixed.
3. Step 3: Add the kosher salt, black pepper, coriander, ginger, mace, garlic powder, and allspice to the meat mixture.
4. Step 4: Mix the ingredients thoroughly until the mixture becomes slightly sticky. Avoid overworking to keep the sausage tender.
5. Step 5: Optional: Cover and refrigerate the mixture for 2 hours or overnight to allow the flavors to meld and intensify.
6. Step 6: Prepare your sausage stuffer and thread the soaked casing onto the stuffing horn.
7. Step 7: Stuff the sausage mixture evenly into the casings, taking care to avoid air pockets which can cause uneven cooking.
8. Step 8: Twist the sausages into 6 to 8-inch links, alternating the direction of each twist to keep them separated.
9. Step 9: Prick any visible air bubbles using a sausage pricker or a needle to ensure even cooking.
10. Step 10: Cook the sausages by your preferred method: grill or pan-fry for 15–20 minutes, poach for 20–25 minutes, or bake at 350°F for 25–30 minutes. Cook until the internal temperature reaches 160°F.
11. Step 11: Serve hot and enjoy with your favorite sides and condiments for a delicious meal.

Tips & Variations

• Chilling the meat mixture before stuffing helps it firm up, making it easier to work with and improving sausage texture.
• Try adding a tablespoon of finely chopped fresh herbs like parsley or thyme for a fresh flavor twist.
• If natural hog casings are unavailable, synthetic casings can be used, but follow package soaking instructions carefully.

Storage

Store uncooked sausages in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. Thaw thoroughly in the refrigerator before cooking. Leftover cooked sausages keep well in the fridge for 3–4 days and reheat gently over low heat or in a microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats besides beef for this sausage?

Yes, pork or a mixture of pork and beef can be used for a different flavor and texture. Adjust the fat content accordingly to maintain juiciness.

How do I know when the sausages are fully cooked?

The safest way is to use a meat thermometer; sausages should reach an internal temperature of 160°F to be fully cooked and safe to eat.

Hutterite German Sausage Recipe

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★★★★★

5 from 70 reviews

• Author: Matteo
• Total Time: 1 hour 15 minutes
• Yield: Approximately 12 sausages (6–8 inch links) 1x

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Description

This traditional Hutterite German Sausage recipe features a flavorful blend of ground beef and spices stuffed into natural hog casings. Perfectly seasoned with coriander, ginger, mace, and allspice, these sausages can be cooked multiple ways including grilling, pan-frying, poaching, or baking for a juicy and savory result.

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Ingredients

Scale 1x2x3x

Meat

• 3 lbs Ground beef (70/30 lean-to-fat ratio)
• 1 lb Ground Beef

Spices and Seasonings

• 2 tbsp Kosher Salt
• 1 tbsp Ground Black Pepper
• 2 tsp Ground Coriander
• 1 tsp Ground Ginger
• 1 tsp Ground Mace
• 1/2 tsp Garlic Powder
• 1/4 tsp Ground Allspice

Other Ingredients

• 1/2 cup Ice Water
• Sausage Casings (natural hog casings, soaked)

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Instructions

1. Prepare the Casings: Rinse and soak the hog casings in warm water for 30 minutes, changing the water a few times to ensure they are clean and pliable for stuffing.
2. Combine the Meat: In a large bowl, mix together the ground beef with the additional ground beef ensuring an even distribution of meats.
3. Add Seasonings: Incorporate kosher salt, ground black pepper, ground coriander, ground ginger, ground mace, garlic powder, and ground allspice into the meat mixture thoroughly.
4. Mix the Meat: Mix the ingredients until the mixture becomes slightly sticky, but be careful not to overwork the meat to maintain a tender texture.
5. Rest the Meat: Optionally, cover the mixture and refrigerate for 2 hours or overnight to allow the flavors to meld and develop before stuffing.
6. Prepare Sausage Stuffer: Set up your sausage stuffer and thread the soaked casing onto the stuffing horn, making sure it is properly positioned for even filling.
7. Stuff the Sausages: Carefully stuff the meat mixture evenly into the casings, taking care to avoid any air pockets that could cause gaps or bursting during cooking.
8. Form Links: Twist the sausages into 6 to 8-inch links by alternating the direction of each twist to separate the sausages cleanly.
9. Remove Air Bubbles: Prick any visible air bubbles with a sausage pricker or needle to prevent bursting when cooking.
10. Cook the Sausages: Cook the sausages by grilling or pan-frying for 15–20 minutes, poaching for 20–25 minutes, or baking in an oven at 350°F (175°C) for 25–30 minutes until the internal temperature reaches 160°F (71°C).
11. Serve: Serve the sausages hot with your preferred sides and condiments for a hearty, flavorful meal.

Notes

• Soaking hog casings properly ensures they are clean and easier to work with during stuffing.
• Resting the meat mixture allows the spices and flavors to fully develop enhancing the taste.
• Carefully removing air pockets while stuffing helps prevent sausages from bursting during cooking.
• Use a food thermometer to confirm sausages reach a safe internal temperature of 160°F for proper doneness and food safety.
• Experiment with cooking methods to find your preferred texture and flavor, grilling adds smokiness, baking is hands-off, and pan-frying gives a nice crust.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: German

Keywords: Hutterite sausage, German sausage, homemade sausage, ground beef sausage, grilling sausage, traditional sausage recipe