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Rote Wurst – A southern German sausage delicacy

Today I’ll show you how to make an rote Wurst yourself. It is simple and super fast to make. 

The rote Wurst is a classic in southern Germany, especially in Baden-Württenberg. With its crunchy texture and taste, it is not only a popular snack for in between meals, but also a highlight at any barbecue. It tastes great roasted.

But now enough talking…

Here you can find the complete rote wurst recipe as a video or to read through.

Have fun and good luck making it!

Rote Wurst – What do you need to make it?

Rote Wurst - all ingredients

Ingredients per 1 kg 

  • 30 % lean beef (300 g)
  • 40 % fat pork belly (400 g)
  • 10 % pork loin fat (100 g)
  • 20 % bulk / crushed ice / ice water (200 g)

Spices per kg

The equipment to make rote Wurst

Meat Grinder

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.

Food processor / Cutter

You need a cutter to get your mass fine and homogeneous. Alternatively, the whole thing can also be done with a food processor.

Natural casings / jars

The rote wurst is stuffed into natural casings. I recommend you to use pork casing  caliber 28/30.

If you want to make rote wurst without casings, you can use jars and boil down the mixture.


You need the smoker if you want to smoke your rote wurst. 

Make rote Wurst yourself – Step-By-Step Instructions

1. Cut the meat and fat into pieces suitable for mincing. You can vary the 2. size depending on how big your meat grinder is. You should separate the meat and fat. This will help you later in the cutting process.

Rote Wurst - cut

2. Put the meat and fat pieces in the freezer for 1-2 hours. This will help you later with the mincing and ensure that the mass does not get too warm.

Rote Wurst - freeze

3. Grind the frozen meat / fat twice “separately” through the finest perforated disc. I recommend you to grind the fat and lean meat separately, as we add it at different times during the chopping process.

Rote Wurst -grind

4. Put the meat together with the salt, cure #1 and put the spices into the cutter/food processor and turn it on.

Rote Wurst - cutter

5. Add the Cutter Phosphate

Rote Wurst - cutter Phosphate

6. Gradually add the ice / cold water. This will keep the mass cool. The mass should not rise above 12 degrees Celsius (53.6 °F). Measure the temperature occasionally for this.

Rote Wurst - Icewater

7. Then you can gradually add the fat. 

Rote Wurst - fat

8. Once the mass has a nice formation, you can put it out. 

Rote Wurst - Bindung

9. 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 work 100% right away. Important: Do not fill the casing too tightly, otherwise it will burst later during frying. I use a pork casing caliber 28/30. 

Rote Wurst - fill

10. Now turn off the sausage. You can decide how big your rote wurst should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Then leave out one sausage length and repeat the process.

Rote Wurst - twist

11. Now place the sausages in the smoker for 20 minutes at 50 °C (122 °F) to dry out.

Rote Wurst -dry

12. As soon as the casing is no longer moist, you can increase the temperature to 60 °C (140 °F). The rote Wurst should now be smoked for 45 – 60 minutes. 

Rote Wurst - smoke

13. Broth your rote Wurst at 70 °C (158 °F) for about 20 minutes. 

Rote Wurst -cook

14. Now put the sausage in ice water. This will cool it down quickly.

Rote Wurst - Icewater 2

15. Your rote Wurst is ready 😄. Enjoy it.

Rote Wurst - ready

How long is the shelf life of the rote Wurst?

The rote wurst can be kept in the refrigerator for about 2 weeks. You can also freeze it optimally. Then it will keep much longer. You do not have to be afraid, it does not lose any flavor.


Cooked Sausages

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