YOOXICMAN's German Sausage Budae Jjigae

Recipe 🍳

Cooking tips 💡

• Tear soft, ground-meat-style sausages like Mettwurst by hand before adding—they release rich meat fat and juices into the broth, perfectly replacing spam or ground pork.
• You don’t need all eight types of German sausages; using just 3–4 different varieties from regular store-bought options with distinct textures and flavors yields excellent results.
• Weißwurst (a traditional Bavarian sausage) has a unique aroma that may clash slightly with the broth, so consider focusing on smoked sausages or Frankfurters based on personal preference.
• Adjust saltiness during cooking to taste. If the broth reduces too much, add water gradually or more seasoning paste to suit your palate.