In this post, I’ll show you how to make your own Pfälzer Bauernseufzer. With a moderate amount of effort, you can achieve a super tasty result.
Pfälzer Bauernseufzer is a traditional, coarse raw sausage from the Palatinate, which gets its typical aroma from a combination of maturing and smoking.
You need patience to prepare it. The sausage must be cured for 48 hours after stuffing, matured for a week and then cold-smoked 3 times over 48 hours.
The Bauernseufzer can be enjoyed cold as a snack sausage as well as fried or grilled – a real piece of Palatinate sausage tradition.
Do you like smoking? Then I have my pork belly, smoked bratwurst or Pfefferbeisser recipe for you.
Enough talk, let’s get started…
Here you can find the complete Pfälzer Bauernseufze recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Pfälzer Bauernseufzer – What do you need to make it?
With the right ingredients and a little patience, you can make this specialty in no time at all.
Ingredients per 1 kg
- 80 % streaky pork (800 g)
- 20 % pork loin fat (200 g)
Spices per KG mass
- 25.5 g salt
- 2.5 g cure #1
- 2 g black pepper
- 1.5 g marjoram
- 1 g allspice
- 3 g sugar mixture (50 % sugar / 50 % dextrose)
The equipment to make Pfälzer Bauernseufzer
Smoker oven
You need the smoker to smoke the sausage.
Smoking auger and smoking flour
The smoking auger burns for approx. 12 hours. This saves you having to constantly refill the smoking flour.
Pfälzer Bauernseufzer – Step-By-Step Instructions
These step-by-step instructions will guide you to the perfect Palatinate farmer’s sighs.
1. Cut your pork and pork loin fat into mincer-sized pieces. You can vary the size depending on how big your grinder is.
2. Put the ingredients in the freezer for 1-2 hours. This will help you later when mincing and ensure that the mixture does not get too warm.
3. Now you can grind the pork and pork loin fat. Depending on how coarse or fine you want the sausage to be, you can choose the appropriate perforated disk. The taste is up to you. I personally use the coarse perforated disk, but that is of course a matter of taste!
4. Add the spices to the meat mixture and knead the mixture thoroughly until it reaches an even, sticky consistency. This step is important to ensure that the meat binds well. You can also do the mixing with a hand mixer. However, really make sure that the sausage meat gets a good binding (approx. 3-4 minutes).
5. 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 go 100% right away. I use pork casing 28/30.
6. Now it’s time to turn off. You can decide for yourself how big you want your Pfälzer Bauernseufzer to be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forwards a few times. Then leave out one length of sausage and repeat the process.
7. Hang the Pfälzer Bauernseufzer for 48 hours at 20 – 25 °C (68.0 – 77.0 °F) to redden. The humidity should be above 90 %.
8. After the two days, reduce the temperature to 15 °C (59.0 °F) and 80 % humidity. Leave the farmer’s sigh hanging for a week.
9. After a week, the Pfälzer Bauernseufzer are cold-smoked for 3 passes*. Ideally, the temperature in the smoker should be between 15 and 20 degrees. *One cycle means 8 hours of smoke and 8 hours of no smoke.
10. Your Pfälzer Bauernseufzer are ready. Optionally, you can leave them to mature in a vacuum. Enjoy the taste!😄
Frequently asked questions
What is the shelf life of your Pfälzer Bauernseufzer?
The smoking process means it keeps longer than fresh sausage. It will keep for about 1-2 weeks in the fridge and even longer in a vacuum. It should keep for 2-3 weeks in a vacuum in the fridge. You can also freeze it. This increases the shelf life many times over.
Why is the sausage called “Bauernseufzer”?
The name probably comes from the strong seasoning or the relief that farmers felt after hard work when eating this sausage.
How is the farmer’s sigh prepared?
It can be fried, grilled or eaten cold. It is particularly popular as a side dish with bread and sauerkraut.