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.
O rețetă originală de Forkin
- Durată totală
- 1 oră 15 min.
- Porții
- 4
- Dificultate
- Medie
- Per porție
- 1.013 kcal
Informații despre alergeni: poate conține muștar și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
sausage
- 900 gpork shoulder, cubed
- 100 gpork fatback, cubed
- 120 mlice water
- 2 lingurițămarjoram, dried
- 1 lingurițăcaraway seed, ground
- 1 lingurițăgarlic powder
- 1 lingurițăblack pepper, freshly ground
- 2 lingurițăsalt
- 20 ghog casing, rinsed and soaked
side
- 500 gsauerkraut, drained
- 1 buc.onion, finely chopped
- 50 gbacon, diced
- 5 buc.juniper berry
- 1 buc.bay leaf
- 120 mlwhite wine, dry
- 120 mlvegetable broth
serving
- 4 buc.crusty roll
- 4 lingurămustard, medium-hot
Ustensile
meat grinder · sausage stuffer · tongs · grill · large bowl · medium pot
Mod de preparare
Pas cu pas
- 1
Grind the pork shoulder and pork fatback through a fine die of a meat grinder into a large bowl.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 2 min.
- 3
Mix thoroughly by hand until all ingredients are well combined and the mixture becomes sticky, about 3-5 minutes.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 10 min.
Nota bucătarului: 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.
Aproximativ 30 min.
- 6
While the sausages chill, prepare the sauerkraut. In a medium pot, cook the diced bacon over medium heat until crispy.
Aproximativ 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.
Aproximativ 5 min.
- 8
Add the drained sauerkraut, juniper berries, and bay leaf to the pot. Pour in the white wine and vegetable broth.
Aproximativ 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.
Aproximativ 25 min.
Nota bucătarului: 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.
Aproximativ 20 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Per porție
Valori nutriționale
- Calorii
- 1.013,4kcal
- Proteine
- 51,7g
- Carbohidrați
- 40,6g
- Grăsimi
- 68,8g
- Fibre
- 6,9g
- Zahăr
- 6,6g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.