in Germany

Bratwurst filling from Rheinhessen

updated

Spread the love

Ingredients for 1 servings:

  • 500 g pork (breast or shoulder)
  • 500 g pork belly without rind and bones
  • 18 g salt
  • 3 g black pepper, freshly ground
  • 2 g coriander powder
  • 2 g nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 20 minutes

pork sausage

Cut the meat into pieces and mince with a 3-4 mm disc. Mix thoroughly with the spices. Delicious on fresh rolls or hearty farmhouse bread. Store in a cool place and consume the same day!

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Blueberry cream cake

Gratinated pasta with savoy cabbage and carrots