Michigan State University Extension
Preserving Food Safely - 01600617
10/13/97

### FRESH THURINGER

        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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