This Hutterite German Sausage recipe is a hearty, flavorful dish that combines the best of tradition and taste. Made with a savory mix of beef, beef, and aromatic spices, the real star is the addition , which infuses the sausage with a rich, malty depth of flavor.
Perfect for grilling, pan-frying, or baking, this homemade sausage is a versatile meal that pairs beautifully with rustic sides like sauerkraut, roasted potatoes, or fresh bread. Whether you’re celebrating heritage or simply craving something delicious, this Hutterite German Sausage is sure to become a favorite at your table.
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What is Hutterite German Sausage?
Hutterite German sausage. It rolls off the tongue, doesn’t it? And why a sausage? Is it some secret ingredient? A culinary conspiracy? Or maybe, just maybe, it’s a delicious tradition passed down through generations! The Hutterites, known for their communal living and agricultural skills, also hold a deep appreciation for good, honest food.
And let’s be honest, is there ANYTHING more honest than a well-made sausage? and the rest, as they say, is history… or maybe I just made that up! (But wouldn’t that be a great story?). After all, the way to a man’s heart is through his stomach, and this sausage just might win you over. Ready to embark on a flavorful adventure? Grab your ingredients and let’s get cooking!
Key Ingredients for Hutterite German Sausage:
Here’s what you’ll need to create this masterpiece. Good ingredients make for a good sausage, so don’t skimp!
- 3 lbs Ground beef: Aim for a good ratio of lean to fat (around 70/30) for optimal flavor and texture.
- 1 lb Ground Beef: Adds complexity and richness to the sausage.
- 2 tbsp Kosher Salt: Enhances the flavors and helps cure the sausage.
- 1 tbsp Ground Black Pepper: Adds a classic, spicy kick.
- 2 tsp Ground Coriander: Provides a citrusy, aromatic note.
- 1 tsp Ground Ginger: Adds a subtle warmth and complexity.
- 1 tsp Ground Mace: Another warm spice that complements the other flavors.
- 1/2 tsp Garlic Powder: For that essential garlicky goodness.
- 1/4 tsp Ground Allspice: Adds a hint of sweetness and warmth.
- 1/2 cup Ice Water: Helps bind the ingredients and keep the sausage moist.
- Sausage Casings: Natural hog casings are recommended for the best flavor and texture. Soak them in warm water for at least 30 minutes to hydrate before stuffing.
How to Make Hutterite German Sausage:
This Hutterite German sausage recipe is surprisingly easy! In under an hour of prep time, you can have several perfectly made sausages. Get ready for a delightful mix of savory spices, and perfectly seasoned meat. It’s deliciousness you can make right at home!
Preparation Time: 30 minutes
Cooking Time: Varies (depending on cooking method – see below)
Yields: Approximately 4-5 lbs of sausage
Step-by-Step Instructions:
Prepare the Casings: Rinse the hog casings thoroughly inside and out with cold water. Soak them in warm water for at least 30 minutes, changing the water a few times. This will help them become pliable and prevent them from tearing during stuffing.
Combine the Meats: In a large bowl, combine the ground beef and ground beef. Use your hands to gently mix them together, being careful not to overwork the meat.
Add the Spices: Add the kosher salt, ground black pepper, ground coriander, ground ginger, ground mace, garlic powder, and ground allspice to the meat mixture.
Mix Thoroughly: Using your hands or a stand mixer with a paddle attachment, mix the ingredients together until they are well combined. The mixture should be slightly sticky. Be careful not to overmix, as this can result in a tough sausage.
Rest the Mixture (Optional): For best results, cover the sausage mixture and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to meld together and develop.
Prepare the Sausage Stuffer: Attach the sausage stuffer to your stand mixer or use a dedicated sausage stuffer. Thread a casing onto the stuffing horn, gathering it up like an accordion. Leave a few inches of casing hanging off the end.
Stuff the Sausages: Push the sausage mixture into the stuffer. Slowly and evenly feed the mixture into the casing, using your hands to guide the sausage and prevent air pockets. Don’t overstuff the casings, as they may burst during cooking.
Twist into Links: Once the casing is filled to your desired length (usually around 6-8 inches), pinch off the end and twist the sausage to create a link. Continue filling and twisting the casing to create a chain of sausages. You can twist every other link in the opposite direction to prevent them from unraveling.
Prick Air Pockets: Use a sausage pricker or a clean needle to gently prick any air pockets in the sausages. This will prevent them from bursting during cooking.
Cooking Methods: There are several ways to cook your Hutterite German sausage:
- Grilling: Grill over medium heat for about 15-20 minutes, turning frequently, until cooked through and the internal temperature reaches 160°F (71°C).
- Pan-Frying: Fry in a skillet over medium heat with a little oil or butter for about 15-20 minutes, turning frequently, until cooked through and browned on all sides.
- Poaching: Gently poach the sausages in simmering water.
- Baking: Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes, until cooked through.
Serve and Enjoy: Serve your Hutterite German sausage hot, with your favorite sides and condiments.
Why You’ll Love This Hutterite German Sausage
The highlight of this recipe is the rich. It enhances the savory spices and creates a truly memorable sausage. Plus, making your own sausages at home is incredibly cost-effective. You control the ingredients and avoid the preservatives and additives found in many store-bought options.
Top your sausage with sauerkraut, mustard, or your favorite relish for a truly authentic German experience. If you enjoy this recipe, you might also be interested in trying our homemade bratwurst recipe for another delicious German sausage option. Give it a try and impress your friends and family with your sausage-making skills!
What to Serve Hutterite GermanSausage With:
- Sauerkraut: A classic pairing that balances the richness of the sausage with its tangy flavor.
- Mashed Potatoes: Creamy mashed potatoes provide a comforting and satisfying side dish.
- German Potato Salad: A vinegar-based potato salad with bacon and onions complements the sausage perfectly.
- Pretzels: Soft pretzels with mustard are a great snack or appetizer to enjoy alongside the sausage.
- Mustard (Brown, Dijon, or Stone Ground): Provides a tangy counterpoint to the savory sausage
Top Tips for Perfecting Hutterite German Sausage:
- Use High-Quality Ingredients: The better the quality of your meat, the better the flavor of your sausage will be.
- Keep the Ingredients Cold: Cold ingredients help prevent the fat from melting during mixing, which can result in a greasy sausage.
- Don’t Overmix: Overmixing the meat can result in a tough sausage. Mix just until the ingredients are combined.
- Soak the Casings Properly: Soaking the casings in warm water will make them more pliable and prevent them from tearing during stuffing.
- Prick Air Pockets: Pricking air pockets will prevent the sausages from bursting during cooking.
- Adjust the Spices: Feel free to adjust the spices to your liking.
- Use a Meat Thermometer: Use a meat thermometer to ensure that the sausages are cooked through to an internal temperature of 160°F (71°C).
Final Thoughts:
This Hutterite German sausage recipe is a fantastic way to bring the authentic flavors of Germany to your own kitchen. With simple ingredients and easy-to-follow instructions, you can create a delicious and satisfying meal that your family and friends will love.
So, gather your ingredients, fire up the grill, and enjoy the taste of homemade sausage!
For More Recipes:
Love this Hutterite Tomato Canning & Preserves recipe? You’ll enjoy more traditional homemade dishes here:
- Hutterite Cottage Cheese Perogies Recipe
- Hutterite Egg Dumpling Soup
- Hutterite Banana Bread Recipe
- Hutterite Schuten Pie Recipe
Follow us for even more old-fashioned recipes:
FAQs
Can I use different types of meat?
While the recipe calls for ground beef and ground beef, you can experiment with using other types of meat, such as venison or lamb.
Can I make this recipe without a sausage stuffer?
While a sausage stuffer is recommended for best results, you can use a piping bag with a large tip to fill the casings.
Hutterite German Sausage
- Total Time: 60 minutes
- Yield: 4–5 lbs of sausage 1x
Description
A flavorful, hearty sausage made with beef, beef, seasoned with warm spices for a traditional Hutterite German touch.
Ingredients
- 3 lbs Ground beef(70/30 lean-to-fat ratio)
- 1 lb Ground Beef
- 2 tbsp Kosher Salt
- 1 tbsp Ground Black Pepper
- 2 tsp Ground Coriander
- 1 tsp Ground Ginger
- 1 tsp Ground Mace
- 1/2 tsp Garlic Powder
- 1/4 tsp Ground Allspice
- 1/2 cup Ice Water
- Sausage Casings (natural hog casings, soaked)
Instructions
- Rinse and soak the hog casings in warm water for 30 minutes, changing water a few times.
- Combine ground beef and beef in a large bowl.
- Add salt, pepper, coriander, ginger, mace, garlic powder, and allspice.
- Mix thoroughly until slightly sticky, but don’t overwork.
- Optional: Cover and refrigerate 2 hours or overnight to allow flavors to meld.
- Prepare sausage stuffer and thread casing onto the horn.
- Stuff the mixture evenly into casings, avoiding air pockets.
- Twist sausages into 6–8 inch links, alternating directions.
- Prick any air bubbles with a sausage pricker or needle.
- Cook by grilling (15–20 min), pan-frying (15–20 min), poaching (20–25 min), or baking at 350°F for 25–30 min until internal temp reaches 160°F.
- Serve hot with your favorite sides and condiments.
Notes
For best flavor, let the sausage mixture rest overnight. Use high-quality dark lager for a richer taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Grilling / Pan-Frying / Baking / Poaching
- Cuisine: German
Nutrition
- Serving Size: 1 sausage link (approx. 100g)
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 75mg