📝 About This Recipe
Bierwurst is a cornerstone of German 'Brotzeit' culture, originating from the heart of Bavaria. Despite its name, it contains no beer; rather, it is the perfect smoky, garlic-forward companion to a cold lager. This recipe yields a beautiful, marbled sausage with a fine emulsion base and hearty chunks of lean meat, seasoned with toasted mustard seeds and a hint of nutmeg.
🥗 Ingredients
The Meat Selection
- 800 grams Lean Pork Shoulder (chilled and cut into 1-inch cubes)
- 400 grams Lean Beef Chuck (well-chilled)
- 400 grams Pork Back Fat (firm and cold)
- 400 grams Crushed Ice (essential for the emulsion)
The Cure and Seasoning
- 5 grams Prague Powder #1 (Pink Curing Salt) (necessary for color and safety)
- 35 grams Kosher Salt
- 6 grams White Peppercorns (freshly ground)
- 10 grams Whole Mustard Seeds (yellow or brown)
- 2 grams Ground Mace (or nutmeg)
- 4 grams Garlic Powder (high quality)
- 2 grams Ground Coriander
- 1 pinch Cardamom (finely ground)
Casings
- 2 pieces Fibrous or Beef Middle Casings (approx. 60mm diameter, soaked in warm water)
👨🍳 Instructions
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1
Place all metal grinder parts and mixing bowls in the freezer for 30 minutes. Keeping the meat near 32°F (0°C) is critical for a proper emulsion.
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2
Divide the meat: Take 400g of the leanest pork and dice it into very small 1/4-inch cubes. Set this aside in the fridge; this will provide the 'chunky' texture characteristic of Bierwurst.
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3
Grind the remaining pork (400g), beef (400g), and pork fat (400g) through a fine 3mm plate into a chilled bowl.
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4
In a small bowl, combine the salts, pepper, mace, coriander, garlic, and cardamom. Mix thoroughly.
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5
Transfer the finely ground meat mixture to a high-speed food processor. Add the spice mix and half of the crushed ice.
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6
Pulse and then blend on high, gradually adding the remaining ice. Process until the mixture reaches a smooth, paste-like consistency (an emulsion). Monitor the temperature; it must not exceed 54°F (12°C).
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7
Transfer the smooth emulsion to a large mixing bowl. Add the reserved 1/4-inch pork cubes and the whole mustard seeds.
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8
Fold the ingredients together by hand or with a sturdy spoon for 2-3 minutes until the chunks are evenly distributed and the mixture feels very 'sticky'.
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9
Using a sausage stuffer, pack the mixture tightly into the prepared casings, ensuring there are no air pockets. Tie the ends securely with butcher's twine.
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10
Optional but recommended: Hang the sausages in a smoker at 130°F (55°C) for 45 minutes with beechwood smoke to develop color and a light smoky aroma.
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11
Prepare a water bath and heat to 170°F (76°C). Submerge the sausages and poach until the internal temperature reaches 160°F (71°C). This usually takes about 60-75 minutes depending on thickness.
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12
Immediately transfer the cooked sausages to an ice water bath for 20 minutes to stop the cooking process and prevent the casings from shriveling.
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13
Dry the sausages and refrigerate overnight. Bierwurst must be served chilled to allow the flavors to fully mature and the texture to set.
💡 Chef's Tips
Temperature is everything; if the fat melts during grinding or blending, the sausage will be dry and crumbly. Toasted mustard seeds provide a much better pop of flavor than raw ones. If you don't have a smoker, you can add 1/2 teaspoon of high-quality liquid smoke to the emulsion step. Always use a digital probe thermometer to check the internal temperature; overcooking leads to fat loss. Prague Powder #1 is essential for that classic pink 'cured' look; without it, the sausage will be grey.
🍽️ Serving Suggestions
Slice thinly and serve on crusty sourdough bread with a generous smear of sweet Bavarian mustard. Pair with a cold Helles lager or a crisp Pilsner to cut through the richness of the pork fat. Include on a 'Brotzeit' platter alongside Emmental cheese, radishes, and pretzels. Dice into a 'Wurstsalat' (sausage salad) with onions, vinegar, oil, and pickles. Serve as an appetizer with a side of spicy horseradish cream.