Need a Oktoberfest Sausage Recipe

[Epicurohn]

Lee:

"The Japanese had used kombu, a very nutritious sea vegetable, as a taste enhancer for thousands of years. In 1908, Dr. Kikunae Ikeda succeeded in isolating the taste-enhancing chemical from kombu. It was "glutamate." Dr. Ikeda and a friend, Dr. Saburosuke Suzuki formed a company called Ajinomoto and began to market this "taste enhancer" in the form of monosodium glutamate (MSG)."

The way MSG in manufactured nowadays has probably existed since the 40's. MSG became popular in American industry after the US Military "discovered" MSG in Japaneese soldiers' rations during WW II.


David

[grant]

All of the above recipes are based on a 'Thuringer' wurst i.e. a sausage originating from Thuringen! They are more popular in Germany because they are cheap and have unnending shelf life (and therefore ubiquitous)
The real German sausage is the 'Bratwurst' which is made from fresh meat and sold as such ...... No 'Prague powder' or skimmed milk powder and certainly NO BOILING!
The addition of such chemicals and 'unwholesome' ingredients bastardizes the true perfection of the German sausage!
You cant have a 'Bratwurst' which is BOILED because the word 'Brat' means to FRY!!!!!!!!!!!!!!!! i.e. FRYING SAUSAGE.
Leave the chemicals and fripperies to the cured and smoked merchants and just leave the good old banger to its natural self.
Will search through my recipes and post an authentic 'Bratwurst' soon

Might have ruffled some feathers here but we must try and maintain the art of filling animal skins with meat and natural flavourings as opposed to squirting chemical ridden slime into artificial casings!

Grant.

[Spuddy]

Eh???

Are you sure you're in the right section?

[henno]

Hi

I hate to dredge up an old string for my first post but I really need to make some snags for my first Oktoberfest party here soon. I am in Queensland in sunny Aus and need to know a few things pronto. Big Guy posted a recipe I would like to try but it calls for Prague powder. Somebody else asked if it was cure #1 on this site but I can�t find any reference to that either. Long story short does anybody know an online supplier of these things that can get it to me over here in Australia?

Cheers and thanks for the great site. Makes me want to eat sausages for some reason.

[Wal Footrot]

http://www.bunzl.com.au/Lesnies/Catalogue.htm

These guys have a warehouse in Brisbane and do have Prague Powder but don't call it that. I use Lesnies 'Smallgoods Formula #1' to make saveloys and inside the bag there is another bag containing salts - Sodium Nitrite/Sodium Chloride. This, I believe is what they call Prague Powder #1 in Europe. If you contact Lesnies they will provide it for you. Alternatively, your local butcher might also help out. Just remember that Prague powder is used to prevent your snags developing some nasty by products (botulism comes to mind).

If I'm wrong about this I'm sure someone on this board will put the matter straight.

[Iamarealbigdog]

prague powder #1
Cure #1
Pink Salt
DQ curing salt
DC curing salt
Insta-cure

All the same produce, it is salt with sodium nitrite concentration, which is 6.25%. (at least in North America) at the rate of 4 oz per 100 lb.

It is used when cooking or smoking the the meat.
Cure #2 is used when fermenting and dry aging the meat

[John Reitmeier]

Glad I found this group. As a restaurateur and world traveler and a regular visitor to Winnipeg during Octoberfest and an enjoyer of the Schneider Octoberfest Sausages for now 35+ years, I'm sad to say that so far I can't find that sausage anywhere else in the world. NOR do I believe that the recipe posted is correct because if you deconstruct the sausage there is LOTS of black pepper in it. We have put our sausageologist on the trail and in sample after sample, it's just not the same. In my opinion it's one of the finest sausages I've eaten. Any further news would be greatly appreciated.

[Oddley]

The best sausage I've ever eaten, was made in my local butchers only once a week, on a Saturday, there were ques down the street to get them. They were poured still hot onto an angled slab. My Nan used to buy twelve, you can bet your life there was only eight or nine by the time we got to her flat. Oh these sausages were saveloys.

The butchers shut down many moons ago now, couldn't stand the supermarket pressure.

I searched for years for the recipe, it wasn't till I started making cured meat that I realised what the special taste was. The saveloys were made from all the meats that couldn't be sold during the week, they had been got out of the chiller, put on display and if not sold put back in the chiller, bought out the next day and so on. Of course the meat if not sold for a few days had started to ferment and this was the element that I could not copy because the bacteria was probably from the environment of that shop only.

This could be what is happening with the Schneider Octoberfest Sausage, so you have a lot more work to do to find the recipe. If you have a good sausage maker, I'm surprised he hasn't thought of it.