Main Course

Thuringian Rostbratwurst

Name: Thuringian Rostbratwurst
Prep time: 1 h
Cook time: 20 min
Total time: 3 h 20 min
Yield: 4 porsiyon
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 çay kaşığı marjoram dried; 1 çay kaşığı caraway seeds ground; 2 diş garlic minced; 150 g hog casing rinsed and soaked; 4 yemek kaşığı mustard for serving; 4 adet 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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 3 sa. 20 dk.
Porsiyon: 4
Zorluk: Zor
Porsiyon başına: 1.005 kcal

Alerjen bilgisi: gluten ve hardal içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

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 çay kaşığımarjoram, dried
1 çay kaşığıcaraway seeds, ground
2 dişgarlic, minced
150 ghog casing, rinsed and soaked

accompaniment

4 yemek kaşığımustard, for serving
4 adetcrusty bread, for serving

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

10%Puan

Kalori: 1.005,2kcal
Protein: 54,3g
Karbonhidrat: 34,8g
Yağ: 72,7g
Lif: 3,2g
Şeker: 2,2g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store uncooked sausages in an airtight container in the refrigerator.

Yeniden ısıtma

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