Seems like I'm the only one busy is the sausage cave, or at least the only one posting. My last batch of headcheese was such a hit with my folks that I had to make another batch. Had a head, hocks and riblet bones from a hog I butchered earlier plus some extra hocks I had. My mom said she likes this one so much she isn't making hers anymore! Also made a batch of my venison liverwurst (couple posts about it from past years) and also a batch of venison Pfefferknackers. They are a fermented snack stick in a 19mm collagen casing. My friend who used to have a little sausage shop (Covid and costco unfortunately took their toll and he had to close) had base spice mixes he brought in from Germany, and this is one. It's similar to Landjaeger but no caraway. You use 20g of the premixed spice, 18g of salt and 2.5g os cure#1, starter culture and a little red wine. I had a whole turkey cooker full of hog parts. The 3- 100mm headcheese are in the poaching tank right now.
Another busy day but will have some nice treats for Christmas.
The Wurst day of the week!
Re: The Wurst day of the week!
Looks like you have enough work there to stay out of trouble. I'd be interested in seeing how the phefferknackers turned out. My projects for this week is a kielbasa wiejska, a Polish farmer sausage and a venison kolbasz.
Re: The Wurst day of the week!
The Pfefferknacker fermented for 1 day then cold smoked all day yesterday. This mix has some GDL in it so the PH drops pretty quick. They will dry this week and should be ready to package on the weekend. I had one last night right out of the smoker and they were very tasty. I will post a pic when they're done. This was one of my friends most popular products. He couldn't actually make enough to keep up. Sadly it was one of the few products that were in demand. Too many people could get better prices at Costco for sausage and didn't really apreciate the taste of true Artisan sausages. Not enough Europeans in our area for him to make a go of it.
Re: The Wurst day of the week!
I still need to make Venison Bratwurst, Wiesswurst and Smoked paprika, Jalapeno chili cheese smokies before Christmas!
Re: The Wurst day of the week!
Here you go. Pfefferknacker and the Landjaeger are done.