📝 About This Recipe
Bregenwurst is a legendary specialty hailing from the windswept plains of Lower Saxony and the Harz Mountains, traditionally crafted to be the crowning glory of a hearty kale stew. This smoked, coarse-ground sausage is prized for its rich, melt-in-the-mouth texture and a deep, peppery profile that cuts through the cold of winter. While historically made with brain (Bregen), modern versions rely on high-quality pork belly and shoulder to achieve that signature luscious consistency that makes it an icon of German Wurstwaren.
🥗 Ingredients
The Meat Base
- 600 grams Pork Shoulder (chilled and cut into 1-inch cubes)
- 400 grams Pork Belly (high fat content, skin removed, chilled and cubed)
- 100 grams Pork Back Fat (Speck) (firm, chilled)
The Signature Spice Blend
- 20 grams Nitrite Curing Salt (essential for the pink color and preservation)
- 4 grams White Pepper (finely ground)
- 1 gram Mace (ground)
- 2 grams Marjoram (dried and rubbed)
- 5 grams Onion Powder
- 50 grams Crushed Ice (to keep the meat emulsion cold during processing)
Casings and Equipment
- 2 meters Pork Casings (caliber 28/30, soaked in lukewarm water)
- 2 cups Beechwood Chips (for the cold smoking process)
👨🍳 Instructions
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1
Begin by soaking the pork casings in lukewarm water for at least 30 minutes to remove excess salt and improve elasticity. Rinse the inside of the casings by sliding one end over a faucet.
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2
Place your meat grinder attachments (blade and plates) in the freezer for 20 minutes. Keeping everything ice-cold is the secret to a perfect sausage texture.
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3
Grind the chilled pork shoulder, pork belly, and back fat through a medium-coarse plate (approx. 4.5mm to 6mm). You want a distinct texture, not a fine paste.
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4
In a small bowl, whisk together the curing salt, white pepper, mace, marjoram, and onion powder until perfectly blended.
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5
Transfer the ground meat to a large chilled mixing bowl. Add the spice blend and the crushed ice.
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6
Using cold hands or a stand mixer with a paddle attachment, knead the meat mixture vigorously for 3-5 minutes. The mixture should become 'sticky' or 'tacky' as the proteins bind.
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7
Fit your sausage stuffer with the prepared casing. Slowly feed the meat into the casing, being careful not to pack it too tightly, as the sausage will expand during cooking.
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8
Twist the long sausage into individual links of about 12-15cm (5-6 inches) in length. Prick any visible air bubbles with a sterilized needle.
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9
Hang the sausages in a cool, breezy spot for about 1 hour to allow the surface to dry completely. This 'reddening' phase is crucial for smoke uptake.
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10
Prepare your smoker for cold smoking (ideally between 20°C and 25°C / 68°F and 77°F). Smoke the Bregenwurst over beechwood for 2-3 hours until they take on a beautiful golden-amber hue.
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11
After smoking, the sausages can be eaten fresh (poached) or left to air-dry for another 24 hours for a firmer bite.
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12
To cook for serving, place the sausages on top of a simmering pot of Grünkohl (kale) for the last 30 minutes of the kale's cooking time. The fat will render into the greens, flavoring them beautifully.
💡 Chef's Tips
Always keep the meat temperature below 4°C (40°F) during the grinding and mixing process to prevent the fat from smearing. If you don't have a smoker, you can use a few drops of high-quality liquid smoke in the mix, though the authentic 'raw' smoked flavor will be different. For an extra-rich version, replace 50g of pork shoulder with 50g of finely minced pork liver (a common modern substitute for the traditional brain). Do not boil the sausages! They should only simmer gently (80°C/175°F) to prevent the casings from bursting and the fat from leaking out too quickly.
🍽️ Serving Suggestions
The absolute classic pairing is 'Grünkohl und Pinkel' style, served alongside slow-cooked curly kale and caramelized small potatoes. Serve with a generous dollop of sharp German mustard (Löwensenf) to balance the richness of the pork fat. Pair with a crisp, bitter North German Pilsner or a robust Doppelbock to stand up to the smoky notes. For a simpler meal, serve poached Bregenwurst with a side of buttery mashed potatoes and sauerkraut.