Today I’m going to show you how to make your own Regensburger sausage. First things first: you need a smoker for Regensburg sausage.
Regensburg sausage is a classic Bavarian specialty. It is characterized by its strong, spicy taste and a slight smoky note. It is often served as a snack, in salads or as part of a snack. In summer, it is also ideal as a bratwurst.
But now enough talking…
Here you can find the complete Regensburger sausage recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Regensburger sausage – What do you need to make it?
Ingredients per 1 kg
For the fine meat mixture:
- 30 % lean pork (300 g)
- 10 % pork loin fat (100 g)
- 5 % beef (50 g)
- 5 % bulk / ice water (50 g)
For the coarse filling:
- 30% pork belly (300 g)
- 20% lean pork (200 g)
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 marjoram
- 2 g black pepper
- 1.5 g lemon zest
- 1.5 g onion powder
- 1 g mace
- 0.5 g cardamom
The equipment to make Regensburger sausage
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.
Natural casings / jars
The Regensburger sausage is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make Regensburger sausage without casings, you can use jars and boil down the mixture.
Smoker
You will need the smoker to smoke your Regensburger sausage
Regensburger sausage – Step-By-Step Instructions
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. Make sure that the meat is separated for the coarse insert / fine sausage meat.
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. Now you can grind the meat for the coarse filling. I personally use the middle perforated disk.
4. Then you can grind the meat for the fine sausage meat. I personally use the small perforated disk. Make sure that it is not mixed with the coarse meat.
5 Now put the grinded meat for the fine sausage meat into the cutter or your food processor.
6. Add the spices and the Cutter Phosphate to the food processor/cutter and turn it on. Blend the mixture on the highest setting and gradually add the bulk ingredients.
7. Now you can gradually add the fat. Make sure that the mixture does not get warmer than 12 degrees Celsius.
8. Now you can either fold the coarse insert into the fine sausage meat by hand or add it to the food processor / cutter for 15 – 20 seconds.
9. Next, thread the casing onto the sausage stuffer. I use pork casing caliber 28/30 for this.
10. Now stuff the meat into the casing. To do this, hold the casing tightly on the stuffing 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.
11. Now it’s time to twist it off. You can decide for yourself how big you want your Regensburg sausage 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 sausage length and repeat the process. It is originally smaller than a bratwurst.
12. Hang your Regensburg sausage in the smoker and dry it for approx. 20 minutes at 50 °C (122.0°F) without smoke.
13. After 20 minutes, increase the temperature to 80 °C (176.0°F) and smoke the Regensburger sausage for 30 minutes.
14. You can then scald them in salted water at 70 °C (158.0°F) for approx. 25 – 30 minutes (18 g salt per liter of water). Place the Regensburger sausage in ice water to cool.
15. Your Regensburg sausage is ready 😄. Enjoy the taste.
How long is the shelf life of the Regensburger sausage?
The Regensburger sausage will keep in the refrigerator for about 3 – 4 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.