Try this Fresh Thuringer recipe, or contribute your own.
Suggest a better descriptionCut 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. MSU Extension
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Serving Size: 1 Serving (12039g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1434 | ||
Calories from Fat: 106 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.7g | 16 % | |
Saturated Fat 2.8g | 14 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 107mg | 4 % | |
Potassium 2856.1mg | 75 % | |
Total Carbohydrate 352.7g | 104 % | |
Dietary Fiber 81.3g | 325 % | |
Sugars, other 271.4g | ||
Protein 35.1g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1434
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