In this post, I’ll show you how to make your own Paprikawurst. It’s easy and super quick to make.
Paprikawurst is a delicious alternative to classic Schinkenwurst. Perfect for a paprika fan. I use pickled peppers in water in my recipe. You can also use pimenton for the spiciness.
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 Paprikawurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Paprikawurst – What do you need to make it?
With the right choice of ingredients, this recipe is quick and easy to make.
Ingredients per 1 kg
- 32 % lean pork (320 g)
- 24 % pork loin fat (240 g)
- 12 % lean beef (120 g)
- 12 % bulk / ice snow (120 g)
- 20 % pickled peppers (200 g) It is important that you squeeze them well, otherwise your sausage will be too watery.
Spices per kg
- 15.5 g salt
- 2.5 g Cure #1
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g white pepper
- 0.5 g coriander
- 1 g onion powder
- 0.5 g ginger
- 0.5 g garlic powder
- 0.5 g mace
The equipment to make paprikawurst
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
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
Paprikawurst – Step-By-Step Instructions
Follow these simple steps to prepare your sliced peppers to perfection
1. 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.
2. 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.
3. 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.
4. 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.
Book recommendation: The Full Guide On Making Sausages Easily At Home – Step-by-step instructions & 37 delicious recipes
5. Now you can add the fat and mix. Make sure that the mixture does not exceed 12 degrees. Therefore, measure the temperature continuously.
6. Add the peppers.
7. 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.
8. 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 paprikawurst will need 60 minutes). Once you have filled the mixture into jars: Cook them at 100 degrees (212 °F) for approx. 2 hours.
9. Your Paprikawurst is ready 😄. Enjoy it.
Frequently asked questions
What is the shelf life of your Paprikawurst?
Your Paprikawurst can be kept unopened for several months. Rely on your senses: if the Paprikawurst looks bad or smells unpleasant, don’t eat it. A bitter or sour taste is a clear sign of spoilage. Also check whether the vacuum is still intact before opening.
Once opened, the jar should be kept in the fridge, where the Paprikawurst will keep for about a week.
Which peppers should I use – fresh or powdered?
Both are possible! Fresh paprika provides a crunchy texture, while paprika powder adds more spice.
Do I need cure #1 for Paprikawurst?
The Cure #1 ensures a longer shelf life and a reddish color, but is not absolutely necessary.