📝 About This Recipe
Jagdwurst, or 'Hunter's Sausage,' is a beloved German classic known for its distinctive marbled appearance and deep, aromatic spice profile. This cooked sausage combines a silky-smooth fine meat base with hearty chunks of lean pork, seasoned with a sophisticated blend of nutmeg, ginger, and coriander. Whether served cold on a thick slice of rye bread or pan-fried as a 'Jägerschnitzel' in Eastern Germany, it offers a nostalgic taste of authentic German butchery craftsmanship.
🥗 Ingredients
The Meat Components
- 1200 grams Lean Pork Shoulder (cut into 1-inch cubes and chilled until icy)
- 500 grams Pork Belly (skinless, high fat content for the fine emulsion)
- 300 grams Lean Beef (Chuck or Round) (very cold, used for the base emulsion)
- 400 grams Crushed Ice (essential for maintaining temperature during emulsification)
The Spice Blend
- 40 grams Prague Powder #1 (Curing Salt) (provides the classic pink color and safety)
- 6 grams White Pepper (finely ground)
- 2 grams Mace or Nutmeg (freshly grated for best aroma)
- 1 gram Ground Ginger
- 2 grams Coriander Seeds (toasted and finely ground)
- 2 grams Garlic Powder (subtle savory note)
- 4 grams Mustard Flour (helps with emulsification)
Casings and Finishing
- 3-4 pieces Fibrous Casings (60mm diameter, soaked in warm water)
- 1 roll Butcher's Twine (for tying the ends)
👨🍳 Instructions
-
1
Partially freeze all meat for about 30-45 minutes before starting. The meat must stay below 4°C (40°F) throughout the grinding and mixing process to prevent the fat from melting.
-
2
Grind the lean pork shoulder through a coarse 8mm (1/3 inch) plate. This will be your 'insert' meat that creates the chunky texture. Keep this in a separate bowl on ice.
-
3
Grind the pork belly and lean beef through a fine 3mm (1/8 inch) plate twice. This will form the smooth base emulsion (the 'Brät').
-
4
In a high-speed food processor or heavy-duty mixer, combine the finely ground beef/belly mixture with the curing salt and half of the crushed ice. Pulse until it starts to form a sticky paste.
-
5
Add the remaining spices (pepper, mace, ginger, coriander, garlic, and mustard) and the rest of the ice to the processor. Blend on high speed until the mixture is perfectly smooth and reaches a temperature of no more than 12°C (54°F).
-
6
Transfer the smooth emulsion to a large chilled mixing bowl. Add the coarsely ground pork shoulder cubes to the emulsion.
-
7
Mix by hand (wear gloves!) or with a paddle attachment for 3-5 minutes until the coarse meat is evenly distributed and the mixture feels very tacky and bound together.
-
8
Stuff the mixture into the pre-soaked fibrous casings using a sausage stuffer. Ensure you pack it tightly to avoid air pockets, which can cause jelly pockets later.
-
9
Tie the ends securely with butcher's twine, forming logs about 10-12 inches long.
-
10
Prepare a water bath in a large pot or sous-vide container. Heat the water to exactly 80°C (176°F).
-
11
Submerge the sausages in the water. Poach them until the internal temperature of the sausage reaches 72°C (162°F). This typically takes 60 to 90 minutes depending on the thickness.
-
12
Immediately transfer the sausages to an ice water bath for 20 minutes to stop the cooking process and prevent the casings from wrinkling.
-
13
Dry the sausages and refrigerate overnight before slicing. This 'resting' period allows the flavors to mature and the texture to set perfectly.
💡 Chef's Tips
Always keep your meat and equipment 'butcher cold' to ensure a stable emulsion; if the fat warms up, the sausage will be dry and crumbly. If you don't have a professional stuffer, use a large piping bag with a wide nozzle, but be careful to press out all air. For an authentic smoky flavor, you can cold-smoke the sausages for 1-2 hours before the poaching step. To check your seasoning before stuffing, fry a small patty of the mixture in a pan and adjust the spices if necessary. If you prefer a 'Norddeutsche' (Northern) style, add a pinch of cardamom to the spice mix.
🍽️ Serving Suggestions
Slice it thin and serve on buttered 'Graubrot' (German rye bread) with a side of spicy Dusseldorf mustard. Thickly slice and pan-fry the Jagdwurst, then serve with a rich tomato sauce and macaroni for a classic East German 'Jägerschnitzel'. Dice it into a 'Wurstsalat' (sausage salad) with pickles, onions, and a vinegar-oil dressing. Pair with a cold German Pilsner or a crisp Riesling to cut through the savory fat. Serve as part of a traditional 'Abendbrot' platter with radishes, hard-boiled eggs, and pickled gherkins.