German Bacon Sausage
Speckwurst-style homemade lunch meat made with a ham press — Smokey, sliceable, and loaded with bacon!
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This is my take on German bacon sausage (Speckwurst) using a ham press. Came out great! I took an old German sausage recipe and ran it through my ham press to make my own homemade lunch meat. Lord have mercy, it turned out good!
Ingredients
- 1 pound ground pork
- 10 oz bacon, chopped or ground
- ½ tsp salt
- ⅛ tsp nutmeg
- ⅛ tsp ginger
- ⅛ tsp black pepper
- ¼ tsp coriander
How to Make German Bacon Sausage
- 1. Grind or finely chop the bacon (pulse in a food processor if you don’t have a grinder).
- 2. In a big bowl combine the ground pork and ground bacon. Add the salt, nutmeg, ginger, pepper, and coriander.
- 3. Get your hands in there and mix it real good until everything is evenly blended.
- 4. Pack the mixture firmly into your ham press (or any sturdy loaf mold). You want it packed solid.
- 5. Place the pressed loaf in a pot of water heated to 180°F (not boiling). Cook for up to 2 hours until the internal temperature hits 160°F.
- 6. Remove from the water, let it cool to room temp, then chill in the fridge overnight. This firms it up for clean slices.
Cletus Tips for Success
- Keep everything cold while mixing — cold fat = better texture.
- The ham press is key — it gives you that tight, professional-looking loaf.
- Want it smokier? Use applewood bacon or add a pinch of smoked paprika.
- This keeps in the fridge for up to a week — perfect for breakfast sandwiches or late-night snacks.
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Got a tweak or your own sausage secret? Drop it in the comments or holler at me!
