Plockwurst

Plockwurst is a traditional dry-cured sausage that’s shaped into a block. It originates from Germany, but it’s also popular in the neighboring Austria. The sausage is made with a combination of lean beef and bits of connective tissue, semi-fat pork, back fat and trimmings, salt, sugar, black pepper, paprika, coriander, and dextrose. After it’s been stuffed in the casing, plockwurst is fermented at 20°C (68°F) for 3 days, smoked for 24 hours, and dried for 5 weeks before it’s ready for consumption.