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In this episode I give you the process and recipe on how to make the smoked Bavarian Sausage aka Bavarian Smokies.
These are sometimes used in German Currywurst but over in North America they are often served with a bun an sauerkraut.
The recipe is as follows:
Salt 15g/kg
White Pepper 3g/kg
Mace 0.5g/kg
Coriander 0.5g/kg
Allspice 0.5g/kg
Paprika 1.5g/kg
Ginger 0.5g/kg
Garlic 1g/kg
Liquid Smoke 0.5g/kg
Cure 5% 3g/kg
Sodium Erythorbate 0.5g/kg
Binder 10g/kg
Ice 100g/kg
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
If you guys need a grinder to get you started on your home sausage making journey here is a link:
amzn.to/3ptuhdb
If you guys need a stuffer to make your sausage making process smother here is a link:
amzn.to/36UwYOy
If you guys are looking for a nice knife set here is a link:
amzn.to/3sPVg4I
22 июл 2024
