Lately we've been experimenting with a number of new German sausages, at the request of a customer of ours who owns a German restaurant / deli. We have done a few turns of the crank on what we are calling Bauernbratwurst, a German farmer's sausage. This is a cured, smoked pork sausage that is great eaten straight, served with cheese and crackers, or cut up and added to soups. We've now settled on a cured recipe with the flavor characteristics, bite, and texture we want, and now we will convert over to an uncured version, with no added nitrate / nitrite.
We also worked up a couple of recipes of fleishkaese, also known as Bavarian leberkaese. This is a finely minced (emulsified) German meatloaf, traditionally cured. It's sliced, fried, and served with eggs for breakfast or on sandwiches. After some experimentation, we've settled on a recipe that is just delicious. Again, our plan now is to duplicate it with no added nitrate / nitrite. Our customer has also requested that we develop a pizza-fleischkaese, so stay tuned... I'll let you know what that is and how it worked out in a few weeks.
Working up sausage recipes is fun, rewarding work. Check out our products page for a list of all the sausages we can now make, and let us know if there's anything you'd like us to try working up for you.
