Bratwurst

Ingredients for 1 servings:

• 1 kg roast pork (leftovers)
• 750 ml meat broth
• 150 g tomato peppers, pickled
• 4 gherkins
• 1 m.-sized onion(s), with skin
• 2 bay leaves
• 5 peppercorns
• 5 grains of allspice
• 5 carnations
• 1 tbsp mustard seeds
• 1 pinch(s) of sugar
• 200 ml white wine vinegar
• 75 g aspic powder Bloom 200
• Gravy, if available
• 1 Intestine, artificial casing caliber 90/50

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Roast leftovers with a twist

Cut the meat into small cubes and mix with the finely chopped gherkins and tomato peppers. Simmer the meat broth with the coarsely crushed spices, bay leaves, mustard seeds, and quartered onion for 15 minutes, then add the vinegar and, if using, gravy. Allow the aspic powder to swell in cold water and stir into the hot broth. Do not allow the broth to boil again. Add the meat, tomato peppers, and gherkins and let it simmer for 10 minutes to allow the meat to absorb the liquid and better combine. Then fill the mixture into the artificial casing, tie off the casing, and cool in a cold water bath, turning and kneading frequently. Once the sausage has set, refrigerate it for a few hours before slicing. Serve with fried potatoes and remoulade sauce as a main course, or with onions, vinegar, and oil as a hearty snack.