Wild Garlic Bratwurst (Palatinate)
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g pork (pork shoulder - shoulder)
- 500 g pork belly without rind
- 3 g pepper, white
- 2 g coriander, round
- 2 g nutme
- 3 g wild arlic, fresh or frozen, rubbed or finely chopped
- 18 g salt
- 100 g sparklin mineral water
- intestine (caliber 28/30)
Print Recipe
Pin Recipe Instructions
- Cut the meat to size and season with all the ingredients (except for the soda). Grind with the 3 or 4.5 mm disc and knead for a long time. With the carbonated fizzy drink, this creates a better bond and replaces the eggs.
- Fill the sausage mixture into 28/30 caliber casings. The sausages should be brewed at 75 - 80 ° C for approx. 30 minutes, as the wild garlic can make the sausage sour or be eaten the following day at the latest (of course you can freeze it).
- Then the sausages can be fried or grilled.
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