Schinkenknacker - herzhafte, thüringer Hausmacher

Here's how you can easily make your own Thuringian-style sausages. As with all my recipes, I've made sure to use no industrially produced ingredients. That means no preservatives, sugar, additives, or artificial flavorings. This recipe is free of preservatives, sugar, E-numbers, and artificial flavorings. Contents 00:00 Intro 00:25 Buying meat - spices and ingredients 02:14 Cutting the meat for grinding 04:55 Seasoning the meat 06:00 Grinding the meat 07:25 Mixing the meat mixture by hand 10:50 Putting the meat mixture into the sausage stuffer 12:10 Filling the sausages 14:15 Curing and ripening 14:37 Smoking the sausages 16:25 Outro Recipe: for 1.00 kg of delicious Thuringian homemade sausages 700 g pork / top round, bottom round 150 g pork belly 150 g pork neck bacon 9 g table salt 9 g curing salt 1 g caraway seeds (whole or ground) 4 g ground black pepper 2 g grated garlic 1 g raw cane sugar 0.5 g dextrose Cut the meat into small pieces and from Remove tendons and periosteum. Mix the meat with the spices. Grind the meat. You can use any standard food processor with a meat grinder attachment. I recommend a pre-cutter, a knife, and a 3-hole grinding plate. For filling, you will of course need the appropriate filling nozzle. Now thoroughly mix the ground meat until a nice, homogeneous mixture is formed. Soak the hog casings, caliber 28/30, for 24 hours beforehand. Before filling, place the casings in warm water (at least 40°C). Place the ground and mixed sausage meat into the filling machine and fill the sausages. Hang the sausages on a sausage skewer. Leave for 2 days at 20°C for reddening. Afterwards, the sausages can be hung again for up to a week to mature in the sausage chamber or a cool room (max. 8°C). !!! Important !!! The sausages must be dry, otherwise the smoke won't stick. The temperature in the smoker should be at least 18°C ​​and not exceed 35°C throughout the entire smoking process. Then you can smoke them and try them! Enjoy!