A tangy German
sausage, similar to bologna
, based on cured
beef and pork
After the beef and pork is very finely ground and merged, the sausage mix is augmented by pieces of spicy ham. Pungent mustard seeds are added, and the mixture is completed with seasoning including salt, garlic, and white pepper.
Jagdwurst, or "hunter's sausage" is sold in a form approximately three inches in diameter, well cured.
research sources include The Cook's Thesaurus, Geier's Sausages, sausagemaker.com, and Saag's Meat Products