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?
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
- 15.5 g salt
- 2.5 Cure #1
- 3 g Cutter Phosphate (e.g BRIFISOL 414, PhosThis!, Ames Phos)
- 2 g white pepper
- 0.5 g garlic powder
- 0.5 g mace
- 0.5 g coriander
- 0.4 g ginger
- Optional 1 g caraway
The equipment to make rote Wurst
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.
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.
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.
5. Add the 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.
7. Then you can gradually add the fat.
8. Once the mass has a nice formation, you can put it out.
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.
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.
11. Now place the sausages in the smoker for 20 minutes at 50 °C (122 °F) to dry out.
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.
13. Broth your rote Wurst at 70 °C (158 °F) for about 20 minutes.
14. Now put the sausage in ice water. This will cool it down quickly.
15. Your rote Wurst is ready 😄. Enjoy it.
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.