Michigan
State University Extension
Preserving
Food Safely - 01600617
10/13/97
20 lb. lean meat
5 lb. pork or beef fat
4 tablespoons sugar
1 qt. cold water
3/4 cup salt
3/4 cup ground white pepper
5 teaspoons powdered mustard
2 tablespoons cure
Cut lean meat and fat into 1-inch squares or grind
through a coarse plate. Season by sprinkling the
ingredients over the meat and hand mix. Grind through a
1/4-inch plate while adding water and then regrind through
a 1/8-inch plate. Mix 6 minutes and stuff into hog casings
and link. Cook Thuringer in 170 degrees Fahrenheit water
on or in a 185 degrees Fahrenheit smokehouse until the
internal sausage temperature is 152 degrees Fahrenheit and
then chill to an internal temperature of 100 degrees
Fahrenheit in cold water. Hold Thuringer at room
temperature for 1 hour, then store in a refrigerator for a
few days or freeze. Thuringer can also be served hot right
out of the 170 degrees Fahrenheit water. Liquid smoke is
sometimes added to Thuringer.
