German Tongue Sausage (Zungenwurst)

Method

1. Rinse the beef tongue and place in a large pot.
2. Add salt, pepper, paprika, garlic powder, nutmeg, coriander, and allspice.
3. Cover with water and bring to a boil.
4. Reduce heat and simmer for 2-3 hours until tender.
5. Remove from heat and let cool.
6. Cut into slices and serve with mustard or pickles.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.