It's taken me a while to come up with something close to what I used to get at the Christmas Market in Esslingen when I lived in Germany. This is what I'm making today. Per 1 kg pork shoulder: 18g Kosher Salt 2.0g Cure #1 4g Coarse Black Pepper 2g Whole Mustard Seeds 2g Garlic Powder 2g Dried Marjor...

I found a Polish market not too far from work that sells some fantastic sausages. Now I'm looking to make my own Kielbasa Wisniowa, which I think translates to Cherry Smoked Sausage. I've been looking in the Marianski's book of authentic Polish recipes, but haven't found a good starting point. Any s...

I've got a 1 HP Volrath grinder and it has a square drive output (the end of the auger / worm gear that fits into the grinder is square). I just picked up a meat mixer from Sausage Maker and it's got a splined crank handle / power attachment. Apparently it's designed to work with their line of grind...

There's a place in Philadelphia that's not too far away that posted a recipe for Bauernwurst online. I had it when I visited but I wasn't blown away by their product. I think that it may have been their execution.... (Not necessarily the recipe) I made a 5# test batch using most of their formula, bu...

Does anyone out there have a proven recipe for Bauernwurst? It's one of my favorite types of sausage in Germany, but I've not had much luck finding recipes online. Thanks in advance.

Mac

Welcome Marko,

Do you have any proven recipes for Bauernwurst (Haben Sie in altbewährtes Rezept für Bauernwurst)?

-Mac

Welcome Marko! I would love to see an authentic Nurnberg sausage recipe if you have one. Dan, I've found this recipe to be very similar to the Nurnberg sausages I used to get from my local Metzger while stationed in Illesheim (between Nürnberg and Würzberg) Classic Nürnberger Bratwürste Add the fol...

Thanks much, I appreciate the feedback. I generally use a bowl scraper to keep things in place, but thought that there had to be a better way. Apparently the Hobart engineers only had to get 70% on their tests too. Follow up question... Is it best to add the binding agent (milk powder in this case) ...

I recently picked up an older Hobart 18" bowl cutter (Buffalo Chopper). The few times that I've used it to make Felishkase, I end up with meat spilling out of the bowl. I'll upload photos as needed, but I'm trying to get an idea what the ideal amount of product is to process per batch. 5kg seems to ...