Discover the authentic taste of German cuisine with our recipe for Speck and Wurst. Learn how to prepare speck, a flavorful cured pork similar to bacon but less fatty, and explore various sausage styles, including bratwurst and weisswurst. Perfect for a hearty meal or special occasions, this guide provides step-by-step instructions and tips for making these classic dishes at home.

Ingredients:

For Speck:

- 1 kg pork belly or shoulder

- 2 tablespoons kosher salt

- 1 tablespoon black pepper

- 1 tablespoon juniper berries, crushed

- 2 cloves garlic, minced

- 1 teaspoon paprika (optional)

- 1 tablespoon sugar

For Wurst (Sausages):

- 500 g pork shoulder

- 200 g pork fat

- 1/2 cup ice water

- 1 tablespoon salt

- 1 teaspoon black pepper

- 1 teaspoon marjoram

- 1/2 teaspoon nutmeg

- Sausage casings (pre-soaked and rinsed)

Instructions:

Preparing Speck:

Prepare the Pork: Trim the pork belly or shoulder, removing any excess fat.

Season: In a bowl, mix together the salt, black pepper, crushed juniper berries, minced garlic, paprika, and sugar.

Rub the Pork: Rub the seasoning mixture all over the pork. Ensure it is evenly coated.

Cure: Place the seasoned pork in a resealable plastic bag or covered container. Refrigerate for at least 7 days, turning the meat every day.

Dry: After curing, remove the pork from the refrigerator. Rinse off the seasoning mixture and pat dry with paper towels.

Air-Dry: Hang the pork in a cool, dry place with good air circulation for about 2-3 weeks, or until it feels firm to the touch.

Making Wurst:

Prepare Meat: Cut the pork shoulder and pork fat into small chunks.

Grind: Grind the meat and fat through a medium-hole grinder into a large bowl.

Mix: Add salt, black pepper, marjoram, nutmeg, and ice water. Mix well until the mixture is sticky and well combined.

Stuff Sausages: Rinse sausage casings thoroughly. Stuff the casing with the sausage mixture, ensuring there are no air bubbles. Twist into 6-inch links.

Cook: Poach the sausages in simmering water for about 20 minutes or until fully cooked. Alternatively, they can be grilled or pan-fried.

Enjoy your homemade Speck and Wurst as part of a hearty German-inspired meal!

Nutritional Values

Pork Belly (for Speck):

 - Calories: 518 kcal

 - Protein: 9g

 - Fat: 49g

 - Saturated Fat: 17g

 - Carbohydrates: 0g

Benefits:

 - High Protein Content: Essential for muscle growth and repair.

 - Rich in Vitamins and Minerals: Provides vitamins B1, B2, B3, B5, B6, and B12, as well as minerals like zinc and iron, supporting overall health.

Pork Shoulder (for Wurst):

 - Calories: 242 kcal

 - Protein: 22g

 - Fat: 16g

 - Saturated Fat: 6g

 - Carbohydrates: 0g

Benefits:

 - High Protein Content: Supports muscle development and repair.

 - Rich in B Vitamins: Important for energy metabolism and red blood cell production.

Pork Fat (for Wurst):

 - Calories: 902 kcal

 - Protein: 0g

 - Fat: 100g

 - Saturated Fat: 40g

 - Carbohydrates: 0g

Benefits:

 - Energy Source: Provides a high caloric density, useful for energy needs.

 - Flavor and Moisture: Enhances the flavor and texture of sausages.

Kosher Salt:

 - Sodium: 38758 mg

 - Calories: 0 kcal

Benefits:

 - Flavor Enhancement: Improves the taste of food.

 - Preservation: Helps in curing and preserving meats.

Black Pepper:

 - Calories: 255 kcal

 - Protein: 10g

 - Fat: 3.3g

 - Carbohydrates: 64g

Benefits:

 - Rich in Antioxidants: Helps combat oxidative stress.

 - Digestive Aid: Stimulates digestive enzymes.

Juniper Berries:

 - Calories: 300 kcal

 - Protein: 10g

 - Fat: 5g

 - Carbohydrates: 60g

Benefits:

 - Antimicrobial Properties: Helps in preserving and flavoring meats.

 - Digestive Health: May aid in digestion and reduce bloating.

Garlic:

 - Calories: 149 kcal

 - Protein: 6.4g

 - Fat: 0.5g

 - Carbohydrates: 33g

Benefits:

 - Immune Support: Boosts the immune system and has antibacterial properties.

 - Heart Health: May help reduce blood pressure and cholesterol levels.

Paprika:

 - Calories: 282 kcal

 - Protein: 14g

 - Fat: 12g

 - Carbohydrates: 54g

Benefits:

 - Rich in Vitamin A: Supports vision and immune function.

 - Antioxidant Properties: Helps combat inflammation and oxidative damage.

Sugar:

 - Calories: 387 kcal

 - Protein: 0g

 - Fat: 0g

 - Carbohydrates: 100g

Benefits:

 - Flavor Enhancement: Adds sweetness and balances flavors in curing processes.

Ice Water:

 - Calories: 0 kcal

 - Protein: 0g

 - Fat: 0g

 - Carbohydrates: 0g

Benefits:

 - Hydration: Essential for maintaining moisture in sausages and aiding in the mixing process.

Sausage Casings:

 - Varies depending on type and processing.

Benefits:

 - Encasement: Holds the sausage mixture together, providing a traditional and functional wrapper.

This summary provides an overview of the nutritional values and benefits of each ingredient used in the Speck and Wurst recipe.