Palatinate Bratwurst, Coarse

by Editorial Staff

Summary

Prep Time 2 hrs
Total Time 2 hrs
Course Main Course
Cuisine European
Servings (Default: 1)

Ingredients

  • 0.5 kg ½ pork (shoulder)
  • 0.5 kg ½ pork belly without rind
  • 18 g salt
  • 3 g pepper, white
  • 2 g coriander
  • 2 g nutme
  • 1 clove garlic
  • 100 ml sparkling mineral water
  • possibly curing salt
Palatinate Bratwurst, Coarse
Palatinate Bratwurst, Coarse

Instructions

  1. Attention! the amount of spices is based on 1 kg of sausage meat!
  2. Cut and season the meat. Grind with the 3.5 mm disc and knead for a long time (carbonated soda gives a better binding and replaces eggs).
  3. Fill the sausages into 28-32 caliber casings. The sausage meat can also be filled in cans - these are then cooked for 2 hours.
  4. Dried sausages are made with curing salt. Let it redden for 1 day and smoke it once. After 5 - 6 days they are good.

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