Smoked Jagerwurst Recipe

Smoked Jagerwurst Recipe

To tell you the truth, this is a variation of the Smoked Jagerwurst Recipe. I took the plunge today and decided to make my first sausage and it turned out to be a great experience, very relaxing. So many recipes out there, but I decided on a variation of Ruhlman’s Jagerwurst or Hunter sausage. It went very smoothly, I can’t think of a single negative point. Well, I had one blow-out while filling, but it was easily fixed and away I went.

This sausage will be great with some smoked cheese and a glass of red wine, it’s got an earthy taste that I bet is best cold.

I’d never made sausage, so if you are new to this hobby, don’t be afraid. It’s easy and lots of fun.


5 Lb pork shoulder

1 ½ Tsp black pepper

½ Tsp toasted and ground coriander seeds

2 Tsp minced garlic

2 Tbsp toasted and ground mustard seeds

1 Tsp grated nutmeg

½ Tsp ground ginger

1 Tsp paprika

1 Tsp Cure #1

2 Tsp dextrose

½ Cup dry red wine

½ Cup water


Grind everything together and stuff the casings.

I dried them for an hour at 130ºF, then bumped them up 10 degrees each hour.

I gave them 3 hours of whiskey oak smoke and left them in until an IT of about 152ºF.


Whiskey Oak Bisquettes for Bradley Smokers

Specially created to add a distinct flavour to any dish. Pairs well with red meat, pork, fish (especially salmon) and heavy game.

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