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Schnitzel Haus Sausages
Schnitzel Haus Sausages
Schnitzel Haus Sausages are a type of German sausage made from pork and beef, seasoned with spices such as paprika, caraway seeds, and marjoram. They are usually served grilled or pan-fried.
Ingredients
- 1 lb. pork shoulder cut into small pieces
- 1 lb. beef chuck cut into small pieces
- 1 tablespoon paprika
- 1 tablespoon caraway seeds
- 1 tablespoon marjoram
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 1/4 cup cold water
- 2-3 feet natural hog casings
Instructions
- In a large bowl, combine the pork and beef pieces.
- Add the paprika, caraway seeds, marjoram, salt, and black pepper to the meat mixture. Mix well to combine.
- Add the cold water to the mixture and mix again.
- Chill the mixture in the refrigerator for 30 minutes to an hour.
- Soak the hog casings in cold water for 30 minutes to an hour to soften them.
- Using a sausage stuffer, stuff the meat mixture into the hog casings, making sure to pack them tightly and twist them into links.
- Prick any air bubbles that may have formed in the sausages.
- Grill or pan-fry the sausages until they are cooked through and have reached an internal temperature of 160°F.
- Serve hot with your favorite sides.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 381kcal (19%)Carbohydrates: 2g (1%)Protein: 44g (88%)Fat: 21g (32%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 154mg (51%)Sodium: 657mg (29%)Potassium: 809mg (23%)Fiber: 1g (4%)Sugar: 0.1gVitamin A: 167IU (3%)Vitamin C: 3mg (4%)Calcium: 71mg (7%)Iron: 5mg (28%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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