Rostbratwurst Thuringian Style
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 600 g pork shoulder
- 400 g pork belly, fat without rind
- 20 g salt
- 4 g pepper, white round
- 1 g caraway seeds, round
- 2 dashes Maggi
- 100 g ice, (crushed ice or ice water)
Print Recipe
Pin Recipe Instructions
- Place shoulders and stomach in the freezer for 1 hour.
- Then grind through the 3 mm disc.
- Add salt, spices and crushed ice and mix everything well.
- Fill the mass with the sausage filler in pork small intestine caliber 28/30 and twist off to the desired length.
- They taste great grilled over charcoal or cooked in tomato sauce.
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