BACK TO SEARCH RESULTS

Currywurst Sausage

Author
JWU College of Culinary Arts

Yield
30 servings

Serving Size
2 ounce sausages

Recipe ID
C00365

Ingredients
US standard
Pork shoulder
3 pounds
Pork fat
½ pound
Whipping cream
½ cup
Salt
1 tablespoon
Tumeric
1 tablespoon
Curry, mild
1 ½ tablespoons
Paprika
1 tablespoon
Pepper
1 teaspoon
Sheep casings
Preparation
  1. Gather all the ingredients and equipment.
  2. Mix the spices and the meat.
  3. Partially freeze if possible or mix with crushed ice, then grind meat through a ¼ inch plate, as demonstrated.
  4. Fold in the cream.
  5. Place in food processor and process to hot dog emulsion.
  6. Stuff the meat paste into small sheep casings and tie off into 6 inch links.
  7. Fry the wurst, cut into 3 – 4” pieces and serve with choucroute.