| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | servings | ||
INGREDIENTS
| 20 | lb | Lean meat |
| 5 | lb | Pork or beef fat |
| 4 | tb | Sugar |
| 1 | qt | Cold water |
| 3/4 | c | Salt |
| 3/4 | c | Ground white pepper |
| 5 | ts | Powdered mustard |
| 2 | tb | Cure |
INSTRUCTIONS
Cut lean meat and fat into 1-inch squares or grind through a coarse plate. Season by sprinkling the ingredients over the meat and hand mix. Grind through a 1/4-inch plate while adding water and then regrind through a 1/8-inch plate. Mix 6 minutes and stuff into hog casings and link. Cook Thuringer in 170 degrees Fahrenheit water on or in a 185 degrees Fahrenheit smokehouse until the internal sausage temperature is 152 degrees Fahrenheit and then chill to an internal temperature of 100 degrees Fahrenheit in cold water. Hold Thuringer at room temperature for 1 hour, then store in a refrigerator for a few days or freeze. Thuringer can also be served hot right out of the 170 degrees Fahrenheit water. Liquid smoke is sometimes added to Thuringer. MSU Extension Converted by MM_Buster v2.0l.
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