Schwarz Wald Wurst — Black Forest Sausages
Ingredients
Directions
Prepare the casing
Prepare oxen skins carefully.
Tie the skins securely at the bottom.
Fill the skins tightly with the meat mixture using a funnel.
Tie the sausages in lengths of 10 to 20 inches.
Let them rest overnight after the first tying.
Press and tie them closer.
Fasten a piece of new tape at one end. Wind the tape around to the other end.
Tie the sausages securely.
Smoke and cure
Hang the sausages in cool smoke for 10 to 12 days.
Serve
Slice the sausages. Eat them raw or boil them.
Place the sausages in cold water with a little salt. Heat slowly. Simmer for an hour without boiling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Wild swine pork
- Forms the main meat body of the sausage filling.
- Fat
- Adds moisture and richness to the filling, keeping the sausage tender.
- Coarse sea salt
- Seasons the meat and helps draw out moisture during curing.
- Juniper wood for smoking
- Contributes aroma to the sausages as they hang in smoke.
The step that matters
Heat slowly, without boiling. Simmering gently keeps the sausage tender and prevents the casing from splitting. Rapid boiling toughens the meat and can burst the skins.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.