📝 About This Recipe
A masterclass in Central European charcuterie, this recipe elevates the humble sausage with the bright, citrusy, and slightly piney notes of fresh marjoram. Unlike the more aggressive oregano, marjoram provides a delicate floral backnote that perfectly complements the richness of high-quality pork and the warmth of toasted spices. This is a succulent, aromatic sausage that feels both rustic and refined, making it a standout choice for a weekend grill or a sophisticated brunch.
🥗 Ingredients
The Meat Base
- 1.5 pounds Pork Shoulder (Pork Butt) (cubed into 1-inch pieces, very cold)
- 0.5 pounds Pork Fat Back (cubed, ensures juiciness)
The Fresh Herb Seasoning
- 1/4 cups Fresh Marjoram (leaves only, finely minced)
- 4 cloves Fresh Garlic (turned into a paste with a pinch of salt)
- 1 teaspoon Dried Marjoram (for a deeper, earthy layer of herb flavor)
Spices and Liquids
- 1.5 tablespoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Peppercorns (coarsely cracked)
- 1/4 teaspoon Ground Nutmeg (freshly grated if possible)
- 1/4 teaspoon Ground Allspice (adds a subtle warmth)
- 1/4 cups Dry White Wine (ice cold (e.g., Riesling or Pinot Grigio))
- 2 tablespoons Ice Water (to help the emulsion)
Casings
- 4-5 feet Natural Hog Casings (rinsed and soaked in warm water for 30 minutes)
👨🍳 Instructions
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1
Place your meat grinder attachments (auger, blade, and plate) in the freezer for at least 30 minutes before starting to ensure the fat stays cold and doesn't smear.
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2
Combine the cubed pork shoulder and fat back in a large bowl. Toss them together and place the bowl in the freezer for 20 minutes until the edges of the meat are slightly firm but not frozen solid.
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3
While the meat chills, prepare the herb seasoning by finely mincing the fresh marjoram and mashing the garlic into a smooth paste.
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4
Grind the chilled meat and fat through a medium-sized grinding plate (about 6mm) into a bowl set over a larger bowl filled with ice.
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5
In a small ramekin, whisk together the kosher salt, cracked black pepper, nutmeg, allspice, and dried marjoram.
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6
Sprinkle the dry spice mix and the fresh marjoram/garlic paste over the ground meat. Pour in the ice-cold white wine and ice water.
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7
Using a stand mixer with the paddle attachment or very cold hands, mix the meat vigorously for 2-3 minutes. You are looking for a 'primary bind' where the meat becomes tacky and develops a fuzzy texture.
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8
Fry a small teaspoon-sized patty of the mixture in a pan. Taste it to check for salt and herb balance, and adjust the remaining raw mixture if necessary.
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9
Slide the soaked hog casing onto the stuffing horn of your sausage stuffer, leaving about 4 inches of overhang at the end.
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10
Slowly extrude the meat into the casing, using one hand to guide the casing and regulate the thickness. Do not overstuff, or the sausage will burst during linking or cooking.
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11
Once stuffed, tie off the end. Pinch the long coil at 5-inch intervals and twist each link 3-4 times, alternating the direction of the twist for each link.
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12
Use a sterilized needle or sausage pricker to pop any visible air bubbles in the links.
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13
Place the links on a wire rack over a baking sheet and refrigerate uncovered for 2-4 hours. This 'blooming' period allows the flavors to meld and the skin to dry, which results in a better 'snap'.
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14
To cook, pan-fry over medium heat in a little oil or grill until the internal temperature reaches 160°F (71°C). Allow to rest for 5 minutes before serving.
💡 Chef's Tips
Temperature is everything; if the fat warms up, the sausage will have a crumbly, dry texture rather than a juicy one. Always use fresh marjoram for the best aromatic profile, as the dried version can sometimes be too dusty or bitter if used alone. If you don't have a stuffer, you can form the mixture into patties; they are just as delicious when pan-seared. Don't skip the 'primary bind' mixing step; this emulsification is what prevents the fat from leaking out during cooking. For an extra layer of flavor, toast your whole peppercorns and allspice before grinding them.
🍽️ Serving Suggestions
Serve alongside a heap of warm, caraway-scented sauerkraut and a dollop of sharp Dijon mustard. Pair with a crusty, dark rye bread and a cold, crisp German Pilsner or a dry Riesling. Slice the cooked sausages and toss with sautéed bell peppers and onions for a hearty rustic sandwich. Great served as a breakfast protein alongside poached eggs and roasted fingerling potatoes. Accompany with a side of creamy horseradish sauce to cut through the richness of the pork.