Thuringer Style German Sausage | Gourmet Woodsman
HTML-код
- Опубликовано: 20 дек 2023
- Originating in the German state of Thuringia, Thuringer sausage has protected geographical indication status under European Union law. It can be found as a fresh sausage similar to a bratwurst or as a semi-dried, semi-cooked and smoked sausage similar to a summer sausage. I'll be making a semi dried, semi-cooked version inspired by a Thuringer recipe in the book "The Art Of Making Fermented Sausages" by Stanley and Adam Marianski.
great trussing demo and your comment on the recipe is spot on
Thanks! I appreciate it!
I have a plastic storage tub and use an electric seedling mat, works really well to create an about 80-85F micro environment in my house, which is in Maine and always cool. It's great for fermenting bread dough as well.
The oven with the light on works well but it's a little warm for some ferments. I bet the seedling mat gives you a little more control and ability to vary the temperature. Thanks for the tip!🤙
For the smoker door maybe try smash rolling up some heavy gague aluminum foil to make a gasket to hang on the edge of the door then close the door on it. Thanks for the videos Sir.
Great idea! Thanks for the suggestion sir!👍
Loving your content, dude!
Glad to hear it!
Interesting. I used to sell Thuringer in the deli section of my fathers Meat Market in Bristol CT. I now live in Tampa and the majority of the people never heard of Thuringer. They don't know what they are missing.
Thüringer - Tur - ing - er. There's no "the" sound in german ;) Great vid as always!!!
Well that's pretty embarrassing!! 😳
Thanks for the correction! The sausage was delicious!
That looks kinda interesting......more like a salami than a sausage i would have thought.
It's kind of like a salami sausage hybrid. It came out great!
Hey Greg. Im just getting started. Can you possibly do a video on your equipment and overall set up? Im interested in your cabinet/drying chamber Did you make it? Thanks!
First of all, welcome to the rabbit hole of making your own charcuterie! It's a wonderful and rewarding hobby!
I did make my drying chamber from a used refrigerator. This video shows a little bit about how I made it ruclips.net/video/43RVyJrlZ5o/видео.html
This video goes over some of the equipment that I use ruclips.net/video/kmrMNGM6B78/видео.html
I'll do another video in January going over my cabinet in more detail, look for my next "Check Out My Charcuterie Cabinet" video
@gourmetwoodsman just what I was looking for. Thanks Greg. Great channel.
Looking good. Just to let you know that a TH is pronounced like a T. And the G should be pronounced like a G not a j So like this: Tu-ring-er
Thanks for the correction. It's pretty embarrassing to get that wrong! I should have done my homework and researched the pronunciation.😳🤙