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herb sausage

updated

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Ingredients for 1 servings:

  • 1,000 g pork belly, fat
  • 18 g salt, or finely ground sea salt
  • 3 g black pepper, ground
  • 1 garlic clove(s), finely chopped
  • Nutmeg, grated
  • 1 bunch of parsley
  • 10 sprigs of chives
  • 50 g shallot(s)
  • some butter
  • 1 egg(s), optional

Instructions

Working time approx. 1 hour; Rest period approx. 1 day; Total time approx. 1 day 1 hour

Briefly blanch the parsley and chives in boiling salted water, then plunge into cold water and finely chop. Sauté the shallot rings in hot butter until translucent. Mix all ingredients thoroughly and let rest in the refrigerator for half a day. Mince the rindless meat and thoroughly mix with the spices and herbs. Then stuff into casings (28-32 mm pork casings) as usual. A raw egg can be added for better binding. This herb bratwurst is a good complement to the wild garlic bratwurst.

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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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