Michigan State University Extension
Preserving Food Safely - 01600617


     20 lb. lean meat                                       
     5 lb. pork or beef fat                                 
     4 tablespoons sugar                                    
     1 qt. cold water                                       
     3/4 cup salt                                           
     3/4 cup ground white pepper                            
     5 teaspoons powdered mustard                           
     2 tablespoons cure                                     

     Cut  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.                             

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