John Myers
Ingredients for 4 servings:
- 200 g pork (bottom leg)
- 100 g pork belly
- 500 g turkey breast fillet(s)
- 100 g condensed milk 7.5%
- 100 g carbonated mineral water
- 100 g breadcrumbs
- Spice(s) / kg mass:
- 18 g salt
- 3 g cutter aid without reddening, alternatively phosphate-containing baking powder
- 4 g paprika powder, ground, hot
- 2 g pepper, ground, black
- 2 g celery, granulated
- 2 g glucose
- 2 g onion powder
- ½ g cardamom
- ½ g coriander
- ½ g mace
- ½ g lemon peel, grated
Instructions
Working time approx. 1 hour; Total time approx. 1 hour
Production with normal household appliances, only 5 – 7% fat content
Steps: 1.0 Weigh out the spices and salt 2.0 Weigh out the breadcrumbs in a bowl 2.1 Add the spices and mix well 2.2 Weigh in the mineral water 2.3 Weigh in the condensed milk 2.4 Mix everything well with a fork so that the breadcrumbs no longer have any lumps and are evenly moistened. Set aside to swell. 3.1 Cut thawed/frozen meat to size 3.2 Mince through a 4.5mm hole disc or smaller 3.3 Combine the mince and breadcrumbs (2.4) and knead until cohesive (the sausage meat will be shiny) 4.0 Fill into sheep casings or small pork casings (caliber 26/28 or up to 30/32) 4.1 Twist off the sausages 4.2 Hang up to dry in a cool room or continue with step 5.0. 5.0 Fry slowly in a pan or vacuum seal and freeze. The breadcrumbs, milk, and cutter aid ensure good water retention. The sausage stays moist and has a bite. It’s best to only make and use the required amount fresh. The fat content is approximately 5-7%. There’s also a thread on this topic: http://www.chefkoch.de/forum/2,70,604883/Ruhrpoetters-Bratwurst-light.html
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