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 annosta
Cuisine: german
Ingredients: 900 g pork shoulder cubed; 100 g pork fatback cubed; 120 ml ice water; 2 tl marjoram dried; 1 tl caraway seed ground; 1 tl garlic powder; 1 tl black pepper freshly ground; 2 tl salt; 20 g hog casing rinsed and soaked; 500 g sauerkraut drained; 1 kpl onion finely chopped; 50 g bacon diced; 5 kpl juniper berry; 1 kpl bay leaf; 120 ml white wine dry; 120 ml vegetable broth; 4 kpl crusty roll; 4 rkl 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.

Alkuperäinen resepti: Forkin

Kokonaisaika: 1 t 15 min
Annoksia: 4
Vaikeustaso: Keskitaso
Annosta kohti: 1 013 kcal

Allergeenitiedot: saattaa sisältää seuraavia: sinappi ja sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

sausage

900 gpork shoulder, cubed
100 gpork fatback, cubed
120 mlice water
2 tlmarjoram, dried
1 tlcaraway seed, ground
1 tlgarlic powder
1 tlblack pepper, freshly ground
2 tlsalt
20 ghog casing, rinsed and soaked

side

500 gsauerkraut, drained
1 kplonion, finely chopped
50 gbacon, diced
5 kpljuniper berry
1 kplbay leaf
120 mlwhite wine, dry
120 mlvegetable broth

serving

4 kplcrusty roll
4 rklmustard, medium-hot

Välineet

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

Valmistusohje

Vaihe vaiheelta

1
Grind the pork shoulder and pork fatback through a fine die of a meat grinder into a large bowl.
Noin 10 min
Kokin vinkki: 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.
Noin 2 min
3
Mix thoroughly by hand until all ingredients are well combined and the mixture becomes sticky, about 3-5 minutes.
Noin 5 min
Kokin vinkki: 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.
Noin 10 min
Kokin vinkki: 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.
Noin 30 min
6
While the sausages chill, prepare the sauerkraut. In a medium pot, cook the diced bacon over medium heat until crispy.
Noin 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.
Noin 5 min
8
Add the drained sauerkraut, juniper berries, and bay leaf to the pot. Pour in the white wine and vegetable broth.
Noin 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.
Noin 25 min
Kokin vinkki: 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.
Noin 20 min
Kokin vinkki: 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.
Noin 1 min

Annosta kohti

Ravintoarvot

15%Pisteet

Kalorit: 1 013,4kcal
Proteiini: 51,7g
Hiilihydraatit: 40,6g
Rasva: 68,8g
Kuitu: 6,9g
Sokeri: 6,6g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

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

Uudelleenlämmitys

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