www.sausagemaking.org

I would liek to make something similar to usingers yachtwurst.

Cutlass,
Google "hunters sausage" thats what jachtwurst actually is, although everybody that makes it adds their own spices to suit themselves.
Good Luck,
Jan.

crustyo44 wrote:Cutlass,
Google "hunters sausage" thats what jachtwurst actually is, although everybody that makes it adds their own spices to suit themselves.
Good Luck,
Jan.

I have seen a number of hunter sausage recipes in several books and online. I will give them a try. Specifically I think it is the sour hint in usingers yachtwurst I like. Anyone have any idea what provides that flavor in their sausage? Fermento maybe? Thanks for the reply!

Cutlass,
Other members will advise you how to get this taste, I am only a beginner, although I have been making sausage and smoking food for many years, compared to all the brains on the forum I an still an apprentice.
The sourish taste usually comes from the fermentation with certain ingredients.
Good Luck,
Jan.

crustyo44 wrote:Cutlass,
Other members will advise you how to get this taste, I am only a beginner, although I have been making sausage and smoking food for many years, compared to all the brains on the forum I an still an apprentice.
The sourish taste usually comes from the fermentation with certain ingredients.
Good Luck,
Jan.

I am familiar with fermentation to acquire the sour lactic acid, but I do not think that is the case in yachtwurst as it is an emulsified sausage, so being as you can never have it above 46ish degrees or the fat will break I cannot see any fermentation taking place. I did some more research and I think they might put buttermilk in it. I am working on an emulsified sausage right now, and am experimenting with the buttermilk idea. I will let you know how it comes out.