Feuerwurst – Delicious spicy smoked sausage
- Type
- Cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
Today I’m going to show you how to make your own Feuerwurst. It’s easy and super quick to make.
Feuerwurst is a perfect alternative to traditional bratwurst. It is perfect for barbecue fans who like a fiery kick.
I will smoke the Feuerwurst. That’s why I use salt and cure #1 in my recipe. However, you can replace this with normal salt if you don’t want to smoke the Feuerwurst.
Here you can find the complete Feuerwust recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Feuerwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| lean beef | 450 g | 45 % |
| fatty pork belly | 400 g | 40 % |
| crushed ice / ice water | 150 g | 15 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 15.5 g |
| chili powder | 8 g |
| cutter aid | 3 g |
| black pepper | 3 g |
| paprika powder | 3 g |
| Cure #1 | 2.5 g |
| mace | 2 g |
| allspice | 0.5 g |
In principle, you can also make Feuerwurst with other types of meat. Just make sure that there is approx. 20 – 25 % fat in the mixture.
The equipment to make Feuerwurst
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Cutter or food processor
A cutter makes the sausage mixture fine and uniform. A food processor also works for small batches.
Smoker oven
You need the smoker to smoke your Feuerwurst.
Natural casings / jars
The Feuerwurst is stuffed into natural casings. I recommend you to use sheep casing caliber 22/24.
If you want to make Feuerwurst without casings, you can use jars and boil down the mixture.
Step-By-Step Instructions
Cut the meat and fat
Cut the meat and fat into mincer-sized pieces. You can vary the size depending on how big your grinder is. You should separate the meat and fat. This will help you later when cuttering.
Partially freeze the meat
Put the pieces of meat and fat in the freezer for 1-2 hours. This will help you later when mincing and ensures that the mixture does not get too warm.
Grind the meat and fat separately
Grind the partially frozen meat and fat separately through the finest plate. Keeping them separate lets you add the fat later when processing.
Process the lean meat with the spices
Put the ground lean meat, salt, Cure #1, cutter aid and all the spices into the cutter or food processor and start it.
Add ice water
Gradually add the ice/cold water. This will keep the mixture cool. The mixture should not rise above 12 degrees Celsius (53.6 °F). Measure the temperature occasionally.
Mix in the fat
Then you can gradually add the fat.
Finish the sausage mixture
Once the mass has a nice formation, you can put it out.
Fill the casing
Fill the mixture into casings, keeping the casing taut on the tube and filling slowly. This takes a little practice. Do not overfill or it can burst. I use sheep casings caliber 22/24; hog casings 28/30 work for a thicker sausage.
Link the sausages
Link to your preferred length. Pinch with two fingers on each hand, turn forward a few times, skip one length and repeat. Aim for evenly sized sausages.
Dry the sausages (optional)
You can now roast the Feuerwurst. The following steps are optional: Place the sausages in the smoker for 20 minutes at 50 °C (122 °F) to dry out.
Smoke the Feuerwurst (optional)
As soon as the casing is no longer moist, you can increase the temperature to 70 °C (158 °F). The Feuerwurst should now be smoked for 30 minutes.
Poach the Feuerwurst
Poach the Feuerwurst at 75 °C for about 20–25 minutes. Allow roughly 1 minute per millimeter of sausage diameter.
Ready: Enjoy your Feuerwurst
Your Feuerwurst is ready 😄. Enjoy the taste.
Frequently asked questions
What is Feuerwurst?
What is Feuerwurst?
Feuerwurst is a spicy bratwurst seasoned with chili and often smoked. Depending on the region, it is sold as a cooked or raw-cured sausage. I make a smoked cooked version for its rich smoke flavor.
How long does Feuerwurst keep?
How long does Feuerwurst keep?
It keeps for about 2 weeks in the fridge. You can also freeze it in portions and thaw slowly in the fridge without losing flavor.
How spicy is it?
How spicy is it?
The amount and type of chili powder is up to you. With 4 g, the heat is pleasant and develops gradually. With 8 g, it becomes really fiery. Fresh chili also works if you prefer it.
Can I make Feuerwurst without smoking?
Can I make Feuerwurst without smoking?
Yes. For fresh bratwurst, replace the salt and Cure #1 combination with 18 g regular salt and skip the drying and smoking stages. You can then grill or fry it directly.
