Make your own mushroom sausage – a delicious cold cut variation
- Type
- Cooked sausage
- Level
- Easy
- Rating
- Rate this recipe
Today I’m going to show you how to make your own mushroom sausage. It’s easy and super quick to make.
Mushroom sausage is a delicious alternative to classic ham sausage. Perfect for a mushroom fan. I use canned mushrooms in my recipe. You can of course also use fresh mushrooms. You will need to sauté them first.
I use beef as well as pork in my basic sausage meat. But you can also make it the classic way with 100% pork.
But now enough talking…
Here you can find the complete mushroom sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Mushroom sausage – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| lean pork | 320 g | 32 % |
| pork loin fat | 240 g | 24 % |
| dried canned mushrooms Alternatively: fresh mushrooms. However, you will need to fry them beforehand so that they no longer have any moisture. | 200 g | 20 % |
| lean beef | 120 g | 12 % |
| bulk / ice snow | 120 g | 12 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| salt | 15.5 g |
| Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos) | 3 g |
| Cure #1 | 2.5 g |
| white pepper | 2 g |
| onion powder | 1 g |
| coriander | 0.5 g |
| ginger | 0.5 g |
| garlic powder | 0.5 g |
| mace | 0.5 g |
The equipment to make mushroom sausage
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.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Artificial casing / jar / tin
You can fill the sausage into jars as well as artificial casings.
For artificial casings, I recommend 45/25 caliber artificial casings for a smaller diameter and 60/25 caliber artificial casings for a slightly wider cut.he equipment to make Bratwurst in a jar
Mushroom sausage – Step-By-Step Instructions
Cut the meat and fat into pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is.My tip: keep the meat and fat separate. This will give you a finer mixture later.
Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.
Grind the frozen meat and fat through the smallest perforated disk. I recommend grinding the fat and meat separately. This will make cutting easier later.
Put the meat together with the Cutter Phosphate and the spices into the food processor / cutter and turn it on. Blend the mixture on the highest setting and gradually add the chopped meat.
Now you can add the fat and mix. Make sure that the mixture does not exceed 12 degrees. Therefore, measure the temperature continuously.
Add the mushrooms and fold them into the mixture. Optionally, you can also cut them into smaller pieces beforehand. This is a matter of taste.
Now fill the sausage meat into the jars / your artificial casing. If you have a sausage stuffer, you can also fill the sausage meat into the jars with it. But you can also simply use a spoon. Make sure that there is little air in the mixture and that there is about a thumb’s width of space around the edge.
Scald the artificial casings at 75 °C (167.0°F) for 1 minute per millimeter (example: if you use an artificial casing caliber 60, your mushroom sausage will need 60 minutes). Once you have filled the mixture into jars: Cook them at 100 degrees (212 °F) for approx. 2 hours.
Your mushroom sausage is ready 😄. Enjoy the taste.
Frequently asked questions
What is mushroom sausage?
What is mushroom sausage?
It is a cold cut, not a pan sausage. The meat and fat are worked in a cutter into a fine, bound mixture, the mushrooms are folded in whole at the end so they stay visible in the slice, and the whole thing is scalded in an artificial casing or cooked in a jar. What you end up with is a sliceable sausage in the same family as a ham sausage, with mushrooms in it.
I run beef next to the pork in my mixture because I like what it does to the taste. Made the classic way with 100 % pork it works exactly the same.
Can you use fresh mushrooms instead of canned?
Can you use fresh mushrooms instead of canned?
Yes, with one step in between. Fry them first and keep frying until they have given up their moisture. Canned mushrooms are already drained, which is the only reason I reach for them here, and a fresh mushroom that goes in still wet brings that water straight into a mixture you have just spent two steps keeping cold and tight.
How long is the shelf life of the mushroom sausage?
How long is the shelf life of the mushroom sausage?
Keep the jars in the fridge, unopened ones included, and use the mushroom sausage within 2–3 weeks. Rely on your senses: if the mushroom sausage looks bad or smells unpleasant, don’t eat it. A bitter or sour taste is a clear sign of spoilage. Also check that the vacuum is still intact before opening.
Once opened, the jar should be kept in the fridge, where the mushroom sausage will keep for about a week.
