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  5. German Beef Sausage

German Beef Sausage

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  • PivodogP Offline
    PivodogP Offline
    Pivodog
    wrote on last edited by
    #16

    Good question, It’s called Rindswurst and I believe that it’s from Frankfurt.

    1 Reply Last reply
    0
    • PivodogP Pivodog

      @dennyo

      • rest in the fridge overnight

      • 1 hr in the smoker @ 125F with no smoke

      • 2hr - @140F with smoke

      • sous-vide for 45min @160F

      PivodogP Offline
      PivodogP Offline
      Pivodog
      wrote on last edited by
      #17

      Here is the official photo other than the air bubbles it turned out very nice!

      IMG_20210614_133523.jpg

      IVERYANI SurgS 2 Replies Last reply
      6
      • PivodogP Pivodog

        Here is the official photo other than the air bubbles it turned out very nice!

        IMG_20210614_133523.jpg

        IVERYANI Offline
        IVERYANI Offline
        IVERYAN
        Regular Contributors Veteran Bowl Choppers Team Orange
        wrote on last edited by
        #18

        Pivodog those look great. Im not sure how to eliminate air bubbles when using a bowl cutter. The last time i ate a commercial hot dog i took a close look at the texture & noticed it had some air bubbles also.

        processheadP 1 Reply Last reply
        0
        • PivodogP Pivodog

          Here is the official photo other than the air bubbles it turned out very nice!

          IMG_20210614_133523.jpg

          SurgS Offline
          SurgS Offline
          Surg
          Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors
          wrote on last edited by
          #19

          Pivodog
          Looks amazing!

          “A smooth sea never made a skilled sailor.”

          1 Reply Last reply
          0
          • IVERYANI IVERYAN

            Pivodog those look great. Im not sure how to eliminate air bubbles when using a bowl cutter. The last time i ate a commercial hot dog i took a close look at the texture & noticed it had some air bubbles also.

            processheadP Offline
            processheadP Offline
            processhead
            Regular Contributors Power User
            wrote on last edited by
            #20

            IVERYAN said in German Beef Sausage:

            Pivodog those look great. Im not sure how to eliminate air bubbles when using a bowl cutter. The last time i ate a commercial hot dog i took a close look at the texture & noticed it had some air bubbles also.

            Commercial bowl choppers operate under a vacuum during at least part of the chop cycle. I don’t think eliminating air bubbles is the main reason but it would be one of the side benefits.

            Paul

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            • PivodogP Offline
              PivodogP Offline
              Pivodog
              wrote on last edited by
              #21

              A vacuum stuffer would probably fix it. Dang, not another toy!!! LOL

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              • PivodogP Pivodog

                Here’s the recipe for the German Beef Sausage, enjoy!

                Meat
                Beef 1000g 2.21lb 100%

                Liquid
                Ice(weight) 220g 0.48 lb 22%

                Solids
                Sure Gel 15g

                Salts
                Cure 2.5g
                Salt 15g

                Spices
                White Pepper 4g
                Ginger 2g
                Cardamom 2g
                Sweet Paprika 2g
                Garlic Powder 2g
                Coriander 1g
                Mace 2g
                Fresh Onion 20g

                Other
                Ascorbic Acid 1g

                44mm Beef Casings

                craigriceC Offline
                craigriceC Offline
                craigrice
                Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                wrote on last edited by
                #22

                Pivodog your recipe calls for onion are they fresh or dehydrated or caramelized

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                0
                • PivodogP Offline
                  PivodogP Offline
                  Pivodog
                  wrote on last edited by
                  #23

                  I used fresh onion

                  YooperDogY 1 Reply Last reply
                  0
                  • craigriceC Offline
                    craigriceC Offline
                    craigrice
                    Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                    wrote on last edited by
                    #24

                    thanks I will have to try it

                    1 Reply Last reply
                    0
                    • PivodogP Pivodog

                      I used fresh onion

                      YooperDogY Offline
                      YooperDogY Offline
                      YooperDog
                      Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
                      wrote on last edited by
                      #25

                      Pivodog looks like and I bet a very tasty product. Looks like you did a pretty dang good job. Congrats

                      1 Reply Last reply
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