Jadgwurst

Meats	Metric	US
lean pork butt	500 g	1.10 lb.
lean fresh bacon	500 g	1.10 lb.

Ingredients per 1000g (1 kg) of meat

salt	18 g	3 tsp.
Cure #1	2.5 g	½ tsp.
pepper	1.0 g	½ tsp.
coriander	1.0 g	½ tsp.
mace	0.5 g	⅓ tsp.
mustard, ground	2.0 g	1 tsp.
ginger, ground	0.5 g	½ tsp.

Instructions

1. Grind all meat through 3/8” (10 mm) grinder plate.
2. Mix meat with all ingredients.
3. Stuff into 50 mm (2”) fibrous casings.
4. Hang at room temperature for 30 min.
5. Place sausages in smokehouse pre-heated to 130° F (54° C) for 1 hour (no smoke applied).
6. Hot smoke for 30 minutes only.
7. Increase smokehouse temperature (no smoke applied) to 170° F and cook sausages until internal temperature of 154° F (68° C) is obtained OR cook in water at 167-172° F (75-78° C) for about 1 hour.
8. Cool sausages in cold water and hang at room temperature.
9. Refrigerate.