Currywurst

Ingredients for 1 servings:

• 450 g pork belly, derinded
• 550 g pork shoulder
• 20 g curing salt (nitrite curing salt)
• 8 g curry powder
• 4 g curry powder, habanero pepper
• 4 g white pepper, ground
• 1 g caraway, ground
• 1 g lactose
• 1 g nutmeg, ground
• n. B. Intestine, sheep casings caliber: 18/20 – 26/28
• n. B. Intestine, pig small intestines caliber: 22/24 – 30/32

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

as boiled bratwurst, raw sausage, dried bratwurst

Cut the belly and shoulder into strips suitable for grinding. Add the entire seasoning mix, mix well and place in the refrigerator or freezer for 2-3 hours to make it easier to grind and prevent it from sticking. Mince with the 3-mm disc and then knead well to create a binding compound, fill the casings and hang them up for 1 day to dry and redden. For sausages, scald in 75°C hot water for at least 1 minute per mm diameter. Dry, vacuum seal and place in the freezer. Smoke raw according to color or air dry for further maturing for ~ 3-5 days – hang in a cool room until the desired consistency / maturity is reached. Casings: Caliber: 18/20 – 26/28 Sheep casings Caliber: 22/24 – 30/32 Pork small casings Sea salt can also be used instead of nitrite curing salt. For those who prefer raw meat, however, the 0.5% nitrite curing salt is recommended, as it provides better reddening. Depending on the caliber and length, it yields 10-20 sausages.