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Chili-Curry Bratwurst

updated

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Ingredients for 10 servings:

  • 840 g lean beef
  • 2,040 g lean pork
  • 1,800 g pork cheeks (fat cheeks)
  • 1,320 g ice – snow
  • 132 g salt
  • 15 g pepper, white
  • 5 g mace
  • 4 g paprika powder, hot
  • 4 g sweet paprika powder
  • 3 g coriander
  • 6 g sugar
  • 30 g onion(s)
  • 24 g curry
  • 12 g chili
  • 18 g cutter aid
  • 1 bunch of parsley
  • 1 lemon(s), the juice
  • n. B. Intestine (Cal. 26/28)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Mince the meat through the 4 mm disc. Place the meat in the food processor and chop lightly, then chop with the spices, parsley, lemon, and the ice cream until the temperature reaches 15°C. Now add the chili and curry powder and fill the casings. Cook for 25 minutes at 75°C. Cool in iced water.

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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.

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