In this post I show you how you can make a sausage yourself. With little effort you achieve a super tasty result.
Krautwurst is a regional classic from Upper Franconia and the Upper Palatinate. Typical for the Krautwurst is the white cabbage (Kraut) and the liver. Since it is a cooked sausage, it is soft and spreadable. You can eat it cold or warm.
Typically it is pan fried out and served with mashed potatoes, fried potatoes or sauerkraut. My tip: Try applesauce with it. It tastes excellent with it!
But now enough talking…
Here you can find the complete Krautwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Krautwurst – What do you need to make it?
Ingredients per 1 kg
- 50 % pork belly (500g)
- 20 % pork shoulder (200g)
- 15 % cabbage stewed (150 g)
- 15 % liver (150 g)
Spices per KG mass
The equipment to make Krautwurst
You need the meat grinder, also called a mincer, to “grind” the meat, which means the meat is finely chopped.
You need a sausage stuffer to get your meat mass into the casing. If you are starting out you can also add an attachment to your grinder or use a modified plastic bottle or funnel.
The Krautwurst is filled in natural casings. I recommend 28/30 caliber pork casing.
Make Krautwurst – Step-By-Step Instructions
1. Cut the onions into small pieces. The size does not matter, because we will wolf them later.
2. Put some lard in the pan and fry the onions on medium heat.
3. Cut the meat and fat into pieces suitable for wolfing. You can vary the size depending on how big your grinder is.
4. Place the meat pieces in a sealable plastic bag or vacuum seal.
Note: If you vacuum seal / place the meat pieces in a plastic bag, you will not lose any liquid into the water and you will not need cooking stock for the sausage afterwards, as all the liquid will stay in the vacuum bag with the fat and liquid that comes out.
If you want to cook your meat without plastic, I’ll explain how it works and what to look for in the next step.
5. Now place the bag in the tempered water or in the sous vide cooker and cook the meat at about 80 degrees (176°F) for 90 minutes.
Without the sous vide stick you have to weigh the meat once before cooking. Then weigh the meat again after cooking and note how much liquid the meat has lost. Add this missing liquid later. You can use the broth water in which you cooked your meat.
6. Cut the cabbage into pieces and put it in a pot with water. Blanch it for 10-15 minutes.
7. Once the meat pieces are cooked, you can separate the juice and the meat.
8. First put the liver through the grinder. Once that is run through you can run the meat, onions and cabbage through. I personally use the finest perforated wheel.
9. Mix the meat with the spices. You can do this by hand or with a hand mixer.
10. Next, string the casing onto the sausage stuffer and tie the end closed. I use 28/30 caliber pork casing for this.
11. Now fill the meat into the casing. Hold the casing tightly on the stuffing spout and let it slowly fill up more and more. This part needs some practice. Don’t worry if it doesn’t work 100% right away. Important: Don’t fill the casing too tightly or it will burst later.
I filled the sausage into rings.
12. Cook the sausage at approx. 80 °C (176 °F) for 30 minutes?
13. Ready is your Krautwurst😄. Classically, it is fried in a pan. Let it taste good.
How long is the shelf life of the Krautwurst?
In the refrigerator, your Krautwurst will keep for about a week in an airtight container.
Alternatively, you can also freeze it raw or scalded, then it will keep for up to 6 months and will not lose any flavor.