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March 2015 Challenge: MINCE - Page 6

post #151 of 166

Gene, can you recommend a good book in English on german sausages?  Or a site? I've not found anything that gets into these regional specialties. I might be able to get through the german, but the specialized terms would likely be beyond me, particularly where i've not spoken German in 30 years. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #152 of 166
Quote:
Originally Posted by phatch View Post
 

Gene, can you recommend a good book in English on german sausages?  Or a site? I've not found anything that gets into these regional specialties. I might be able to get through the german, but the specialized terms would likely be beyond me, particularly where i've not spoken German in 30 years. 

 

I am looking for good books specialized on German style myself. Rare. The most interesting ones are out of print. My recipes come mostly from various discussions in German forums, from old nqighbours still curing their own stuff and from what is left of the recipe collection of my late Godfather's butcher shop. Which, unfortunately, is mostly lost

post #153 of 166

Then you need to start sharing them here!  Please?

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #154 of 166
Quote:
Originally Posted by phatch View Post
 

Then you need to start sharing them here!  Please?

Here you go for the Pfefferbeißer:

 

65/35 lean/fat pork, ground coarsly at 10 mm , Seasoned with (per kg) 20 g curing salt (European style mixture with 99,6%salt, 0,4% nitrite), 3g pepper, 6g green peppercorns, 5g each sweet and hot paprika, 4g majoram, 1g nutmeg, 1g garlic powder, 2g brown sugar. Stuffed in 20/22 sheep casings, linked, matured for 1-2 days, light beech smoke for 2x8hours.Dried for 2 weeks at 15-18°C, about 80% RH.

post #155 of 166

Have to build a curing box for handling temps and humidity with an old fridge one of these days. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #156 of 166

In the long run, I need one too - but the ones above I had just hanging in the cellar. Reasonably good conditions there in winter and early spring. They are not fermented, just air-dried, so you do not need perfect control

post #157 of 166
Thread Starter 
@phatch
There are a number of German sausage recipes in Marianski's book (don't have the exact title in my head, will be able to find it for you if you want).
Also check out the recipes on Len Poli's site: lpoli.50webs.com

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
---Anonymus---

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post #158 of 166

Marianski's "Home production of quality meats and sausages". Yes, that one has some German standards in it. Overall excellent book.

post #159 of 166

I'll have to look for it. Thanks.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #160 of 166

Looks like a coarse grind is common in Deutsche Wurst. Good to know! I like that.

post #161 of 166
Thread Starter 

Most of Marianski's book can be found here: http://www.meatsandsausages.com/

 

 Home Production of Quality Meats and Sausages 

 

 The Art of Making Fermented Sausages 

 

 Polish Sausages, Authentic Recipes And Instructions 

 

 

There is also a good forum: http://www.wedlinydomowe.pl/en/

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
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post #162 of 166

Marianski's books are excellent I have the one below.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #163 of 166
Quote:
Originally Posted by OregonYeti View Post
 

Looks like a coarse grind is common in Deutsche Wurst. Good to know! I like that.

 

Coarse grinds are common in the more rural style sausages - air dried ones like the Pfefferbeißer, or along the same line with different seasonng Bauernseufzer, Dürre, Kaminwurzen. More freshly, a coarse, spreadable Mettwurst. Coarse liver sausage. But we do have our share of finely ground and/or emulgated stuff too.

post #164 of 166

I had a sausage in Ludwigsburg, I've never figured out what it was exactly. Long and skinny with a sharpness but not hot. Fairly fine grind, but not emulsified. It was really good but not like anything else I've had before or since. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #165 of 166
Quote:
Originally Posted by phatch View Post
 

I had a sausage in Ludwigsburg, I've never figured out what it was exactly. Long and skinny with a sharpness but not hot. Fairly fine grind, but not emulsified. It was really good but not like anything else I've had before or since. 

 

air dried? slight hotness mainly from pepper?

post #166 of 166

It was fresh, not dried or cured. Probbly 20 cm length and pinkie finger around.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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