DinnerMain Course

Thuringian Rostbratwurst with Sauerkraut

Name: Thuringian Rostbratwurst with Sauerkraut
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 portioner
Cuisine: german
Ingredients: 900 g pork shoulder cubed; 100 g pork fatback cubed; 120 ml ice water; 2 tsk. marjoram dried; 1 tsk. caraway seed ground; 1 tsk. garlic powder; 1 tsk. black pepper freshly ground; 2 tsk. salt; 20 g hog casing rinsed and soaked; 500 g sauerkraut drained; 1 stk. onion finely chopped; 50 g bacon diced; 5 stk. juniper berry; 1 stk. bay leaf; 120 ml white wine dry; 120 ml vegetable broth; 4 stk. crusty roll; 4 spsk. mustard medium-hot

This recipe features the famous Thuringian Rostbratwurst, a finely ground pork sausage seasoned with marjoram and caraway. It's traditionally grilled and served with mustard and a crusty roll, alongside tangy sauerkraut. A true taste of Thuringia.

En original opskrift af Forkin

Tid i alt: 1 t. 15 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 1.013 kcal

Allergenoplysninger: kan indeholde sennep og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

sausage

900 gpork shoulder, cubed
100 gpork fatback, cubed
120 mlice water
2 tsk.marjoram, dried
1 tsk.caraway seed, ground
1 tsk.garlic powder
1 tsk.black pepper, freshly ground
2 tsk.salt
20 ghog casing, rinsed and soaked

side

500 gsauerkraut, drained
1 stk.onion, finely chopped
50 gbacon, diced
5 stk.juniper berry
1 stk.bay leaf
120 mlwhite wine, dry
120 mlvegetable broth

serving

4 stk.crusty roll
4 spsk.mustard, medium-hot

Udstyr

meat grinder · sausage stuffer · tongs · grill · large bowl · medium pot

Fremgangsmåde

Trin for trin

1
Grind the pork shoulder and pork fatback through a fine die of a meat grinder into a large bowl.
Ca. 10 min.
Kokkens note: Keep the meat and grinder parts very cold for best results.
2
Add the ice water, marjoram, ground caraway seed, garlic powder, black pepper, and salt to the ground meat.
Ca. 2 min.
3
Mix thoroughly by hand until all ingredients are well combined and the mixture becomes sticky, about 3-5 minutes.
Ca. 5 min.
Kokkens note: This helps bind the sausage and prevents crumbling.
4
Stuff the mixture into the prepared hog casings using a sausage stuffer, being careful not to overfill. Twist the casings into 15 cm links.
Ca. 10 min.
Kokkens note: Prick any air bubbles with a clean pin.
5
Refrigerate the sausages for at least 30 minutes to allow the flavors to meld and the meat to firm up.
Ca. 30 min.
6
While the sausages chill, prepare the sauerkraut. In a medium pot, cook the diced bacon over medium heat until crispy.
Ca. 8 min.
7
Remove the crispy bacon and set aside, leaving the rendered fat in the pot. Add the chopped onion to the pot and sauté until translucent, about 5 minutes.
Ca. 5 min.
8
Add the drained sauerkraut, juniper berries, and bay leaf to the pot. Pour in the white wine and vegetable broth.
Ca. 2 min.
9
Bring the sauerkraut mixture to a simmer, then reduce the heat to low, cover, and cook for 20-30 minutes, allowing the flavors to meld.
Ca. 25 min.
Kokkens note: Stir occasionally to prevent sticking.
10
Preheat a grill to medium-high heat. Grill the Rostbratwurst for 15-20 minutes, turning frequently, until browned and cooked through.
Ca. 20 min.
Kokkens note: Avoid piercing the sausages too much, as this can release juices and dry them out.
11
Serve the grilled Thuringian Rostbratwurst hot with the warm sauerkraut, a crusty roll, and a dollop of medium-hot mustard.
Ca. 1 min.

Pr. portion

Næringsindhold

15%Score

Kalorier: 1.013,4kcal
Protein: 51,7g
Kulhydrat: 40,6g
Fedt: 68,8g
Kostfibre: 6,9g
Sukker: 6,6g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover cooked sausages and sauerkraut in airtight containers in the refrigerator.

Genopvarmning

Reheat sausages gently on a pan or grill. Reheat sauerkraut in a pot over low heat until warm.