Jagdwurst (Hunter Sausage)

Trim the fat from the fresh ham and grind with the lean pork butts through a 1/8” grinder plate. Grind

fresh bacon and lean ham through a 3/8” grinder plate.Add the remaining ingredients and mix thoroughly

until evenly distributed. Stuff the meat into a clear, fibrous 3 1/2” x 24” casing.Allow to dry at room temperature

for 30-40 minutes.Then place the sausage in a smoker pre-heated to 130 degrees F. for about

1 hour without smoke. Increase the smokehouse temperature to 165 degrees F. and maintain until the

internal temperature of the sausage reaches 150 degrees F. Do not smoke the sausage for more than 30

minutes during this period.

Jagdwurst is a mild-tasting sausage but somewhat spicy.This is why the smoke is applied for such a short

period.The meat, spices, garlic and smoke are being blended into one flavor. Garlic is usually chopped in

a blender with a little water to help it along.