Thuringian Rostbratwurst with Sauerkraut

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Grind the pork shoulder and pork fatback through a fine die of a meat grinder into a large bowl.

   Ongeveer 10 min

   Tip van de kok: Keep the meat and grinder parts very cold for best results.

2. 2

   Add the ice water, marjoram, ground caraway seed, garlic powder, black pepper, and salt to the ground meat.

   Ongeveer 2 min

3. 3

   Mix thoroughly by hand until all ingredients are well combined and the mixture becomes sticky, about 3-5 minutes.

   Ongeveer 5 min

   Tip van de kok: This helps bind the sausage and prevents crumbling.

4. 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.

   Ongeveer 10 min

   Tip van de kok: Prick any air bubbles with a clean pin.

5. 5

   Refrigerate the sausages for at least 30 minutes to allow the flavors to meld and the meat to firm up.

   Ongeveer 30 min

6. 6

   While the sausages chill, prepare the sauerkraut. In a medium pot, cook the diced bacon over medium heat until crispy.

   Ongeveer 8 min

7. 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.

   Ongeveer 5 min

8. 8

   Add the drained sauerkraut, juniper berries, and bay leaf to the pot. Pour in the white wine and vegetable broth.

   Ongeveer 2 min

9. 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.

   Ongeveer 25 min

   Tip van de kok: Stir occasionally to prevent sticking.

10. 10

    Preheat a grill to medium-high heat. Grill the Rostbratwurst for 15-20 minutes, turning frequently, until browned and cooked through.

    Ongeveer 20 min

    Tip van de kok: Avoid piercing the sausages too much, as this can release juices and dry them out.

11. 11

    Serve the grilled Thuringian Rostbratwurst hot with the warm sauerkraut, a crusty roll, and a dollop of medium-hot mustard.

    Ongeveer 1 min