Buy Thuringer Summer Sausage
Thueringer is a coarse ground beef and pork summer sausage similar to hard salami or summer sausage. The Thueringer sausage excels with the addition of generous amounts of whole white peppercorns. As with all of Usinger's semi dried summer sausages, days are spent slowly smoking over hardwood slabs in our old-fashioned brick smokehouses. The distinctive tangy flavor combined with the peppercorns makes this a sensational sausage. thuringerr
buy thuringer summer sausage
Thüringer sausage, originally called Thuringer bratwurst, is a German sausage from the state of Thuringia. One of the oldest sausages, it dates back to the fifteenth century. In its region of origin, this sausage is a way of life.
Thuringer sausage is traditionally made in the US of beef, salt, some curing ingredients, spices, and the lactic acid starter culture. The most common spice has to be dry mustard. The beef sausage is stuffed inside a knotty casing and is later smoked, dried, and cooked.
This sausage is usually made of beef and veal or pork. However, you can also find a beef-only summer sausage. Some common spices include mustard seeds, garlic, and black pepper. Coriander or ginger variations are also popular.
Most American families prefer this sausage as a snack on a Sunday picnic or as part of their charcuterie board. Summer sausage will go well on sandwiches, in casseroles, or paired with a glass of wine and cheese or crackers.
As previously mentioned, Thuringer sausage is also known as Thuringer cervelat, which is very similar to summer sausage. This might raise some questions about the differences between the two and how they are alike.
Select from our most popular summer sausages, beef snack sticks and famous beef jerky! Our summer sausages make great gifts and are perfect for party platters! To order our other Amana smokehouse specialties including hams, bacon, steaks and chops, and premium gift boxes, visit AmanaMeatShop.com.
Thuringian sausage, or Thüringer Bratwurst in German is a unique sausage from the German state of Thuringia which has protected geographical indication status under European Union law.
Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolstadt in a transcript of a bill from an Arnstadt convent from the year 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the "Thüringisch-Erfurtische Kochbuch" from 1797 which also mentions a smoked variety.
Only finely minced pork, beef, or sometimes veal, is used in production. Most of the meat comes from the upper part from around the shoulder. In addition to salt and pepper, caraway, marjoram, and garlic are used. The specific spice mixtures can vary according to traditional recipes or regional tastes. At least 51% of the ingredients must come from the state of Thuringia. These ingredients are blended together and filled into a pig or sheep intestine. Thuringian sausages are distinguished from the dozens of unique types of German wursts by the distinctive spices (which includes marjoram) and their low fat content (25% as compared to up to 60% in other sausages).
According to German minced meat law, the Hackfleischverordnung, raw sausages must be sold on the day of their creation or until the closing of a late-night establishment. Previously grilled sausages have a shelf-life of 15 days, and sausages immediately frozen after their creation may be stored for 6 months.
The preferred preparation method for Thuringian sausage is roasted over charcoal or on a grill rubbed with bacon. The fire shouldn't be so hot that the skin breaks. However, some charring is desired. The sausages are sometimes sprinkled with beer during the grilling process.
In North America, the term Thuringer refers to Thuringer cervelat, a type of smoked semi-dry sausage similar to summer sausage. It is made from a medium grind of beef, blended with salt, cure ingredients, spices (usually including dry mustard), and a lactic acid starter culture. After stuffing into a fibrous casing, it is smoked and dried, then cooked. Hormel Foods Corporation and Usinger's, as well as many regional processors and some small butcher shops, produce the sausage in this fashion.
Prior to Thuringian sausages being given protected geographical region status in the EU, a type of Luxembourgish sausage was locally known as a Thüringer. It is now referred to as "Lëtzebuerger Grillwurscht" (Luxembourgish: grill sausage).
This is probably going to become one of my most intriguing columns. You can thank my dad, Jerry, for the content, well, I should be saying inspiration. I introduced Thuringer to my immediate family around 2010. Everyone ate it, comparing it to summer sausage and I continued to purchase it, ever so often.
Making summer sausage at home is something that I have been doing for many years. This sausage is very flavorful and not too fatty. Smoked summer sausage, the way it has been done traditionally, is to die for. Smoke greatly enhances flavor and increases shelf life of sausage due to it's antibacterial properties. In this article I will talk about how to make summer sausage at home and share my experience.
Summer sausage is an American semi-dry fermented sausage typically made of pork and beef. Summer sausage made of beef alone is also common. In the past this sausage was made during winter time to be eaten during summer when working in the field. This is how the name 'summer sausage' came to be. Properly made summer sausage can be stored without refrigeration for a very long time. Hence, it is often used as a component of food gift baskets along with cheeses and jams.
Summer sausage is typically made of beef and pork, or beef alone. Some recipes make use of beef hearts as well. The ratios of beef to pork vary from 75% beef and 25% pork to 25% beef and 75% pork. It really depends on personal preference. I like more beefy flavor and prefer a 2/3 beef to 1/3 pork ratio.
The taste of summer sausage is very much dependent on freshness and quality of meat. Beef chuck is a very flavorful cut and is commonly used for making summer sausage. Butt is a very good choice for the pork cut. To get the best results, buy your meat fresh and grind it yourself. Alternatively, ask your butcher to grind it for you. You want to grind the meat fairly fine, through a 3/16" (4.5mm) plate.
You will find mustard seed, black pepper and garlic among the most commonly used spices in summer sausage. Many recipes also use coriander, allspice, ginger and other spices. The best summer sausage is the sausage made to your taste, so feel free to experiment with you favorite spices. If possible, grind your spices just before adding them to the ground meat. This will help you get the most flavor out of them.
As summer sausage is a fermented sausage, a meat culture such as FL-C is used. Bactoferm F-LC meat culture with bio protective properties is used for production of fermented sausages with short or traditional production times. F-LC is recommended for the production of all types of fermented sausages and is known for suppressing growth of Listeria. During fermentation pH of the meat drops to 5.3 which helps inhibit growth of pathogenic bacteria and gives the sausage its tangy taste. FL-C culture can be purchased from the sausagemaker.com or butcher-packer.com.
Summer sausage is fermented and then smoked for hours at temperatures that promote growth of unwanted bacteria. To prevent that, Cure #1 (also known as pink salt) is used. Pink salt also improves flavor, prevents food poisoning, tenderizes meat, and develops the pink color widely known and associated with smoked meats. You can purchase Cure #1 from the online stores mentioned above as well as Amazon: DQ Curing Salt #1 / Pink Salt.
First you will need the casings. The most common casing size used for summer sausage is 60mm in diameter, although 40mm to 120mm casings are also used. You can use beef middles, fibrous or collagen casings. I like to use collagen or fibrous casings for summer sausage and use them most of the time. Beef middles can be purchased from your local butcher, just ask someone who works there. They don't put them on display but will be happy to sell them to you if you ask. Collagen and fibrous sausage casings can be purchased from a variety of places, e.g. your local sausage making supply store, Amazon (Non-Edible Fibrous Casings), thesausagemaker.com, or butcher-packer.com.
The most efficient and economical way to stuff the meat into casings is to use a vertical sausage stuffer, such as the LEM Products 5 Pound Sausage Stuffer that I use. These stuffers are not too expensive and do an excellent job. You may also use a sausage stuffer attachment for your meat grinder, but you may be disappointed with the results. Meat grinders are not designed for stuffing sausages and do a very mediocre job at it. I used one once and never wanted to use it again.
A cheaper alternative to a vertical sausage stuffer that would yield better results than a meat grinder attachment would be a manual sausage stuffer like the LEM Manual Sausage Stuffer. These stuffers are great for occasional use. They are hard to use and require good physical strength to operate, but can produce good results after some practice.
Stuff the meat firmly, ensuring that no air pockets remain inside. Getting all the air out is practically impossible and you will see some tiny cavities after your sausage is done. This is not a problem for semi-dry sausages. Just do your best but don't worry if some tiny air pockets remain.
Summer sausage is smoked, so you will need a smoker or a grill that is capable of maintaining low temperatures. A dedicated electric sausage smoker would be ideal, like the very popular Masterbuilt 30-Inch Black Electric Digital Smoker. Many people consider this smoker to be the best value for home sausage making needs. 041b061a72