Thuringian Rostbratwurst with Sauerkraut
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1013 kcal
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Przygotowanie stanowiska
Składniki
sausage
- 900 gpork shoulder, cubed
- 100 gpork fatback, cubed
- 120 mlice water
- 2 łyżeczkamarjoram, dried
- 1 łyżeczkacaraway seed, ground
- 1 łyżeczkagarlic powder
- 1 łyżeczkablack pepper, freshly ground
- 2 łyżeczkasalt
- 20 ghog casing, rinsed and soaked
side
- 500 gsauerkraut, drained
- 1 szt.onion, finely chopped
- 50 gbacon, diced
- 5 szt.juniper berry
- 1 szt.bay leaf
- 120 mlwhite wine, dry
- 120 mlvegetable broth
serving
- 4 szt.crusty roll
- 4 łyżkamustard, medium-hot
Sprzęt
meat grinder · sausage stuffer · tongs · grill · large bowl · medium pot
Sposób przygotowania
Krok po kroku
- 1
Grind the pork shoulder and pork fatback through a fine die of a meat grinder into a large bowl.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
- 3
Mix thoroughly by hand until all ingredients are well combined and the mixture becomes sticky, about 3-5 minutes.
Około 5 min
Wskazówka kucharza: 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.
Około 10 min
Wskazówka kucharza: 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.
Około 30 min
- 6
While the sausages chill, prepare the sauerkraut. In a medium pot, cook the diced bacon over medium heat until crispy.
Około 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.
Około 5 min
- 8
Add the drained sauerkraut, juniper berries, and bay leaf to the pot. Pour in the white wine and vegetable broth.
Około 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.
Około 25 min
Wskazówka kucharza: 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.
Około 20 min
Wskazówka kucharza: 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.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 1013,4kcal
- Białko
- 51,7g
- Węglowodany
- 40,6g
- Tłuszcz
- 68,8g
- Błonnik
- 6,9g
- Cukry
- 6,6g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store leftover cooked sausages and sauerkraut in airtight containers in the refrigerator.
Reheat sausages gently on a pan or grill. Reheat sauerkraut in a pot over low heat until warm.