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Hi guys,
I have just translated (losely) this recipe by Heinz Ober from this page:
http://www.onkelheinz.de/wurst.htm
and thought I would share it. I haven't tried it yet, but it will be the next sausage I make.

Ingredients
1.5 kg pork, mixed
100 ml orange juice
1 1/2 Tbsp. Salt
1/2 tsp white pepper
1 tsp hot paprika
1 1/2 tsp sweet paprika
1 tsp marjoram


Preparation
Soak 2m of casings in orange juice overnight
Mince the meat in into a large bowl and place into the fridge to cool
Add the Salt and spices and mix well.
Rinse the casings in lukewarm water.
Fill into casings and link every 12cm


I made a couple of assumptions
1) The pepper was just listed as 'pepper' so I made it white pepper.
2) The hot paprika was described as 'Sharp' paprika... which i took to mean hot.

I will probably make this out of 1.5kg of shoulder, link evey 25cm and I think poach them for 20 mins also - like a Weisswurst

I guess 'sharp' could mean just not sweet... *shrug*

but where's the fun in that?

Nice one, thanks.

mitchamus wrote:...I made a couple of assumptions
1) The pepper was just listed as 'pepper' so I made it white pepper.
2) The hot paprika was described as 'Sharp' paprika... which i took to mean hot.

I will probably make this out of 1.5kg of shoulder, link evey 25cm and I think poach them for 20 mins also - like a Weisswurst

In a spicy paprika sausage, I would have interpreted "pepper" to mean the more piquant black pepper, rather than the milder white pepper, but that's just me. I agree that it is calling for hot paprika. Your only alternative would be bittersweet, and that doesn't seem as likely as a combination of sweet and hot paprika for the sausage.

FYI, the recipe calls for 12cm links, says to let them rest a day in the fridge before cooking, and says they should be gently fried until browned. No mention of poaching. I would interpret this as a fresh sausage intended to be fried or broiled - like a bratwurst.

sorry - my last line is just what I was going to do - as you say- not what it says in the recipe (see my translation).. sorry if it was confusing.

anyway - I made these on the weekend... I won't be making them again
(to this recipe anyway.)

The paprika flavor just wasn't there!

I think I might have to adapt a chorizo recipe to suit my tastes!