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.
Ingredients
Scale
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)
Instructions
- 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.
- Combine the Meat: In a large bowl, mix together the ground beef with the additional ground beef ensuring an even distribution of meats.
- Add Seasonings: Incorporate kosher salt, ground black pepper, ground coriander, ground ginger, ground mace, garlic powder, and ground allspice into the meat mixture thoroughly.
- 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.
- Rest the Meat: Optionally, cover the mixture and refrigerate for 2 hours or overnight to allow the flavors to meld and develop before stuffing.
- 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.
- 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.
- Form Links: Twist the sausages into 6 to 8-inch links by alternating the direction of each twist to separate the sausages cleanly.
- Remove Air Bubbles: Prick any visible air bubbles with a sausage pricker or needle to prevent bursting when cooking.
- 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).
- 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
