Bavarian: Smoked Bauernwurst, Bavarian Cole Slaw, Horseradish Sauce, and Fried Onions

Adapted by
February 2013


Smoked Bauernwurst
1 pound Australian beef chuck roast, cubed
2½ pounds pork shoulder, cubed
1½ pounds unsalted pork back, cubed
40 grams kosher salt
15 grams garlic, cloves blanched for 3 minutes
9 grams black pepper
9 grams whole mustard seeds
6 grams curing salt #1
12 grams dextrose
5 grams dried marjoram leaves
5 grams dried ground savory
2 grams ground coriander
hog casing
Bavarian Cole Slaw
1 pound of thick cut bacon, cut into ½-inch strips
1 red onion, thinly sliced
1 teaspoon caraway seeds
1 teaspoon kosher salt
¼ cup whole grain mustard
2 teaspoons apple cider vinegar
1 head of green green cabbage, shredded
¼ cup grapeseed oil
Fried Onions
fryer oil
2 cups all-purpose flour
1 teaspoon kosher salt
1 onion, peeled and sliced into ¼-inch rings
To Assemble and Serve
1 8-inch hoagie roll
2 teaspoons horseradish sauce
2 teaspoons crispy fried onions


For the Smoked Bauernwurst:

Pass the beef through a meat grinder fitted with a large die. Pass the pork and fat back through a meat grinder fitted with a medium die. In a large bowl, combine the meats with the salt, garlic, pepper, mustard seeds, curing salt, dextrose, marjoram, savory, and coriander, until incorporated.

Stuff the meat mixture into the hog casings and tie off sausages. Hang to dry for 1 hour. Prepare a cold smoker, and smoke the sausages for 2 hours. After cold smoking the sausages, put a low heat on the smoker, and gradually increase the heat until the internal temperature of the sausages reaches 155ºF.

For the Bavarian Cole Slaw:

Heat a large skillet over medium-high heat. Add the bacon to render some of the fat and then the onions, sautéing them until lightly browned. Add the caraway seeds, salt, mustard, and apple cider vinegar. Stir to combine and turn off the heat. Put the cabbage in a large bowl and pour the hot mixture over the cabbage. Allow cabbage to rest for about 5 minutes. Once it has cooled slightly, use your hands to gently massage the dressing into the cabbage. Pour in the grapeseed oil and continue to mix. Refrigerate.

For the Fried Onions:

Preheat the fryer to 300ºF. In a large bowl, combine the flour and salt. Toss the onions in the mixture. Drop the onions in the fryer and stir so they don’t stick together. Fry 4 to 5 minutes, until golden brown and crispy. Remove and drain on paper towels.

To Assemble and Serve:

Heat a skillet on low and cook the Bauernwurst for 10 minutes, turning occasionally, until the internal temperature reaches 155ºF. Slice the roll, spread with horseradish sauce, and top with ¼ cup Bavarian Cole Slaw. Put the sausage in the roll and garnish with Fried Onions.