Lean bratwurst

Ingredients for 1 servings:

• 1 kg lean beef or game, pork or poultry
• 20 g salt, in a separate bowl
• 2.2 g pepper
• 2 g marjoram
• 1 egg(s), if necessary a second one to bind the mixture
• 0.66 g locust bean gum
• 0.33 g guar gum
• 200 cm Intestine, approx. ~ø 30 mm or twice as much ~ø 20 mm
• 4 g garlic powder
• 10 g paprika powder, sweet or hot as desired
• 0.2 g nutmeg, freshly grated
• 1 g allspice powder
• 15 g wild garlic
• e.g. sauerkraut
• e.g. cranberries
• e.g. chili pepper(s) or chili powder
• n. B. Mushrooms, chopped and fried
• Onion(s) and/or other vegetables
• n. B. cheese, diced

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 30 minutes

but only in fat content, not in taste, low fat

First, prepare everything so that things go quickly later and the sausage meat doesn’t get unnecessarily hot. Depending on whether you want fine or coarse sausages, you choose the hole disc on the meat grinder. I prefer coarse and therefore use the 13 hole disc. If, like me, you are using dried, salted casings, soak them in lukewarm water before you start. The steps: Place the meat grinder and bowl in the refrigerator beforehand. Then weigh the spices with the binding agent, weighing the salt separately in a small bowl; this is added to the meat before grinding. Set up the meat grinder and prepare the optional filling. Cut the meat into strips about the size of a white sausage, removing the tendons, and then refrigerate. Strips are easier to grind than cubes. Add the salt to the meat, mix briefly, and grind. Combine the sausage meat with the egg, remaining spices, and the optional filling, and knead until the mixture thickens. You can tell this is the case when it is no longer crumbly but holds together somewhat when you lift it from the edge of the bowl; it then comes away in a cohesive form. Works by hand or with a food processor. To taste, form the sausage meat into a small meatball, fry it and taste, adding seasoning if necessary. Meanwhile, refrigerate the rest of the sausage meat. Attach the sausage stuffer to the meat grinder and thread on the casing. Place a baking tray or roasting pan with a little water in it under the sausage stuffer so that the filled casing does not dry out and can be easily pushed around. Put the sausage meat in the grinder and turn it until it comes out of the sausage stuffer, then pull the casing over it and tie a knot. Feed all of the sausage meat through the grinder, taking care not to fill the casing too tightly and first roll everything into a large sausage roll. To get the last bit of sausage meat from the grinder into the casing, you can put a potato or a piece of baking paper through the grinder. If any of the leavening agent ends up in the casing, simply twist it off before it gets to the desired length and cut off the rest. Once you have reached the desired length, twist every second sausage 5-8 times. With coarse sausages, make sure the meat is pushed away cleanly at the twist-off point, otherwise it won’t work. If you want to keep the raw sausages for longer than 2-3 days, you have to boil them at 75-85°C for one minute per mm of diameter, or vacuum seal the sausages and freeze them. You can boil the entire strand of twisted sausages in one piece, but for vacuum sealing it is a good idea to separate the sausages into pairs. If you are making pure beef sausages, you can also serve them medium-rare; all other types of meat or mixtures must be cooked thoroughly.