Main Course

Thuringian Rostbratwurst

Name: Thuringian Rostbratwurst
Prep time: 1 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 4 porții
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 linguriță marjoram dried; 1 linguriță caraway seeds ground; 2 cățel garlic minced; 150 g hog casing rinsed and soaked; 4 lingură mustard for serving; 4 buc. 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.

O rețetă originală de Forkin

Durată totală: 3 ore 20 min.
Porții: 4
Dificultate: Dificilă
Per porție: 1.005 kcal

Informații despre alergeni: poate conține gluten și muștar. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

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 lingurițămarjoram, dried
1 lingurițăcaraway seeds, ground
2 cățelgarlic, minced
150 ghog casing, rinsed and soaked

accompaniment

4 lingurămustard, for serving
4 buc.crusty bread, for serving

Ustensile

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

Mod de preparare

Pas cu pas

1
Chill the pork shoulder and pork belly cubes thoroughly in the freezer for about 30 minutes until very firm but not frozen solid.
Aproximativ 30 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 2 min.
4
Mix vigorously by hand for 5-7 minutes until the mixture becomes very sticky and cohesive.
Aproximativ 7 min.
Nota bucătarului: This develops the protein and helps bind the sausage.
5
Attach the rinsed hog casing to your sausage stuffer.
Aproximativ 2 min.
6
Carefully stuff the sausage mixture into the casing, ensuring no air pockets are trapped.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 ore
Nota bucătarului: This resting period significantly improves the texture and flavor.
9
Preheat your grill to medium heat.
Aproximativ 10 min.
10
Grill the sausages for 15-20 minutes, turning occasionally, until they are golden brown and cooked through.
Aproximativ 20 min.
Nota bucătarului: The internal temperature should reach 71°C (160°F).
11
Serve the grilled Thuringian Rostbratwurst hot with mustard and crusty bread.

Per porție

Valori nutriționale

10%Scor

Calorii: 1.005,2kcal
Proteine: 54,3g
Carbohidrați: 34,8g
Grăsimi: 72,7g
Fibre: 3,2g
Zahăr: 2,2g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store uncooked sausages in an airtight container in the refrigerator.

Reîncălzire

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