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Feuerwurst – Delicious spicy smoked sausage

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!

Feuerwurst – What do you need to make it?

Feuerwurst - all ingredients

Ingredients per 1 kg 

  • 45 % lean beef (450 g) – alternatively also possible with lean pork
  • 40 % fatty pork belly (400 g)
  • 15 % bulk / crushed ice / ice water (150 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.

Spices per kg

The equipment to make Feuerwurst

Meat Grinder

You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.

Food processor / Cutter

You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.

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 rote wurst without casings, you can use jars and boil down the mixture.

Make Feuerwurst yourself – Step-By-Step Instructions

1. 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.

Feuerwurst- cut

2. 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.

Feuerwurst - freeze

3. Grind the frozen meat/fat twice “separately” through the finest perforated disk. I recommend grinding the fat and lean meat separately, as we add them at different times during the cutting process.

Feuerwurst -grind

4. Put the meat together with the salt, cure #1,  cutter Phosphate and spices into the cutter/food processor and start it.

Feuerwurst - cutter

5. 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.

Feuerwurst - ice

6. Then you can gradually add the fat. 

Feuerwurst - fat

7. Once the mass has a nice formation, you can put it out. 

Feuerwurst - mix

8. Now fill the sausage meat into the casing. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. This part takes some practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly, otherwise it will burst later. I use a sheep casing caliber 22/24. 

Feuerwurst - casing

9. Now turn off the sausage. You can decide how big your Feuerwurst should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process.

Feuerwurst - twist

10. 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.

Feuerwurst - dry

11. 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.

Feuerwurst -smoke

12. Broil your Feuerwurst at 75 °C (167.0°F) for approx. 20 – 25 minutes. As a rule, you can say: 1 minute per diameter of sausage.

Feuerwurst -cook

13. Your Feuerwurst is ready 😄. Enjoy the taste.

Feuerwurst - ready

How long is the shelf life of the Feuerwurst?

The Teuerwurst can be kept in the refrigerator for about 2 weeks. You can also freeze it optimally. Then it will keep much longer. You do not have to be afraid, it does not lose any flavor.



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