Which country could be better described as “the land of Bratwurst” than Germany? The Bratwurst is probably THE German sausage par excellence. There are more than 50 different types, depending on the region, size, texture and spices vary. Sure, the sausage is fried, but the name actually goes back to the old word “sausage” – that’s the name of the finely chopped meat used for sausage production. Bite yourself happy!
- 1 kg pork (pork belly, shoulder and leg)
- 20 g salt
- 1 tsp allspice
- 1/2 tsp onion extract (liquid)
- 1/2 tsp garlic extract (liquid)
- 1 tbsp marjoram (rubbed)
- 1/2 tsp nutmeg (ground)
- 1 tbsp basil (rubbed)
- 1 tsp caraway (ground)
- 2 m natural casing (thickness as desired)
Directions for Bratwurst
- Cut the meat into small pieces and mix in all spices.
- Put the mixture through the mincer – slicing thickness depending on the desired graininess of the sausage (small for fine bratwurst, large for coarse bratwurst).
- Place the sausage in the filler and turn the crank until the sausage is visible.
- Now pull the casing onto the filling spout and tie a knot at the end.
- Turn the crank slowly and evenly and fill the casing completely.
- At the end tie a knot again and twist off the sausages.
- Grill the sausages on the grill over direct medium heat. Alternatively, fry in a pan on the stove.
GOES WELL WITH Cabbage (salad).
In order to prepare Bratwurst yourself, you need a sausage filler. If you don’t have a mincer yourself, you can have the meat minced by a butcher. It is best to make several sausages and freeze them. This recipe results in 1 kg of bratwurst.