Main Course

Thuringian Rostbratwurst

Name: Thuringian Rostbratwurst
Prep time: 1 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 4 porcje
Cuisine: german
Ingredients: 900 g pork shoulder cold, cut into 1-inch cubes; 225 g pork belly cold, cut into 1-inch cubes; 120 ml ice water; 18 g salt; 5 g black pepper freshly ground; 2 łyżeczka marjoram dried; 1 łyżeczka caraway seeds ground; 2 ząbek garlic minced; 150 g hog casing rinsed and soaked; 4 łyżka mustard for serving; 4 szt. crusty bread for serving

This recipe guides you through making authentic Thuringian Rostbratwurst from scratch. These flavorful sausages are traditionally grilled and served with mustard and a crusty roll, perfect for a hearty meal.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 20 min
Porcje: 4
Trudność: Trudny
Na porcję: 1005 kcal

Informacja o alergenach: może zawierać gluten i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

900 gpork shoulder, cold, cut into 1-inch cubes
225 gpork belly, cold, cut into 1-inch cubes
120 mlice water
18 gsalt
5 gblack pepper, freshly ground
2 łyżeczkamarjoram, dried
1 łyżeczkacaraway seeds, ground
2 ząbekgarlic, minced
150 ghog casing, rinsed and soaked

accompaniment

4 łyżkamustard, for serving
4 szt.crusty bread, for serving

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Chill the pork shoulder and pork belly cubes thoroughly in the freezer for about 30 minutes until very firm but not frozen solid.
Około 30 min
Wskazówka kucharza: Keeping the meat very cold is crucial for a good grind and sausage texture.
2
Pass the chilled pork shoulder and pork belly through a meat grinder using a coarse plate.
Około 5 min
Wskazówka kucharza: Ensure your grinder parts are also chilled to prevent smearing the fat.
3
In a large bowl, combine the ground meat with the ice water, salt, black pepper, marjoram, ground caraway seeds, and minced garlic.
Około 2 min
4
Mix vigorously by hand for 5-7 minutes until the mixture becomes very sticky and cohesive.
Około 7 min
Wskazówka kucharza: This develops the protein and helps bind the sausage.
5
Attach the rinsed hog casing to your sausage stuffer.
Około 2 min
6
Carefully stuff the sausage mixture into the casing, ensuring no air pockets are trapped.
Około 10 min
Wskazówka kucharza: Don't overstuff, as the sausages can burst during cooking.
7
Twist the stuffed casing at regular intervals (about 6-8 inches) to form individual sausages.
Około 3 min
Wskazówka kucharza: You can tie off the ends with kitchen twine if needed.
8
Refrigerate the fresh sausages for at least 2 hours, or preferably overnight, to allow the flavors to meld.
Około 2 godz.
Wskazówka kucharza: This resting period significantly improves the texture and flavor.
9
Preheat your grill to medium heat.
Około 10 min
10
Grill the sausages for 15-20 minutes, turning occasionally, until they are golden brown and cooked through.
Około 20 min
Wskazówka kucharza: The internal temperature should reach 71°C (160°F).
11
Serve the grilled Thuringian Rostbratwurst hot with mustard and crusty bread.

Na porcję

Wartości odżywcze

10%Ocena

Kalorie: 1005,2kcal
Białko: 54,3g
Węglowodany: 34,8g
Tłuszcz: 72,7g
Błonnik: 3,2g
Cukry: 2,2g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store uncooked sausages in an airtight container in the refrigerator.

Odgrzewanie

Reheat cooked sausages on a grill or in a pan over medium heat until warmed through.