Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
There are countless versions of this sausage throughout Germany. Here we opted to combine pork and veal, and used a delicate mixture of caraway, pepper, and marjoram. Try these sausages pan-fried or roasted and you’ll see why making them fresh is worth the effort.
What to buy: There are several types of veal on the market, so be sure to ask your butcher for milk-fed veal from calves 12 weeks or younger. This creamy, white, fine-grained meat will lend the best flavor and texture to the sausages.
Special equipment: You’ll need a grinder and a stuffer in order to make sausage. We’ve used various types in the past, but this recipe was tested using the special attachments for a KitchenAid stand mixer.
Game plan: If you choose to wear latex gloves, replace them with a fresh pair after grinding the meat and before stuffing the casing. Be sure to keep the meat and equipment ice cold during every stage of the process—it reduces the risk of food-borne illness and makes the stuffing process less cumbersome.
You may be tempted to cook up your sausages right away, but aging is important to developing the flavor, so don’t skip this final step.
This recipe was featured as part of our Make Your Own Sausage project.
For the filling:
To stuff the sausages:
by Greg Stegeman | Barbecue sauce is a blanket term that doesn't necessarily do justice to all the regional styles of...