Ahle Wurst (Aged Sausage) From Hesse Recipe

• 2 lbs pork shoulder, coarsely ground
• 1/2 lb pork back fat, diced
• 1/2 lb beef chuck, coarsely ground
• 1/4 cup ice-cold water
• 1 tbsp kosher salt
• 1 1/2 tsp freshly ground black pepper
• 1 1/2 tsp sweet paprika
• 1 tsp ground white pepper
• 1 tsp ground coriander
• 1/2 tsp ground nutmeg
• 1/2 tsp ground allspice
• 1/2 tsp ground ginger
• 1/2 tsp sugar
• 1/2 tsp pink curing salt (Prague Powder #1)
• 2 garlic cloves, finely minced
• 1/4 cup dry red wine
• 1/4 cup finely chopped fresh parsley
• Natural hog casings, soaked and rinsed

Ahle Wurst Instructions

1. Chill the pork shoulder, pork back fat, and beef chuck in the freezer for 30 minutes until firm but not frozen.
2. Coarsely grind the chilled pork shoulder and beef chuck using a meat grinder fitted with a medium plate.
3. Dice the pork back fat into small cubes, about 1/4 inch, and keep it cold.
4. In a large mixing bowl, combine the ground pork shoulder, ground beef chuck, and diced pork back fat.
5. Add the kosher salt, pink curing salt, black pepper, white pepper, sweet paprika, ground coriander, ground nutmeg, ground allspice, ground ginger, and sugar to the meat mixture.
6. Mix in the finely minced garlic, finely chopped fresh parsley, dry red wine, and ice-cold water.
7. Thoroughly mix the meat and spice mixture by hand or with a stand mixer fitted with a paddle attachment until the mixture becomes sticky and well combined, about 3-5 minutes.
8. Soak the natural hog casings in warm water for at least 30 minutes, then rinse them inside and out under running water.
9. Fit a sausage stuffer with the prepared hog casing, leaving a few inches of casing hanging off the end.
10. Fill the casings with the meat mixture, being careful not to overstuff, and twist into 8-10 inch links as you go.
11. Prick any air pockets in the sausages with a sterilized needle or sausage pricker.
12. Hang the sausages in a cool, humid place (about 60°F/16°C and 80% humidity) for 48-72 hours to ferment, until the surface feels dry and the aroma is tangy.
13. After fermentation, transfer the sausages to a well-ventilated area at 50-55°F (10-13°C) and 75% humidity to dry for 2-4 weeks, until they have lost about 30% of their original weight.
14. Once dried, store the sausages in the refrigerator or a cool cellar, wrapped in parchment or butcher paper, until ready to eat.