Hobbyko's best coarse bratwurst

Ingredients for 1 servings:

• 600 g lean pork
• 400 g pork belly, fat
• 20 g salt (table salt, also with iodine)
• 4 g black pepper, ground
• 1 g marjoram, dried, shredded
• ¼ g nutmeg, ground
• ¾ g rosemary, ground
• ¼ g garlic granules
• ¼ g onion(s) (onion granules)
• 0.2 g caraway powder, freshly ground
• 1 egg(s)
• 4 g cutter aid, without reddening
• 150 cm Intestine (pig intestine or sheep casing caliber 26/28 also 28/30

Instructions

Working time approx. 1 hour 50 minutes; Total time approx. 1 hour 50 minutes

can even be filled into glasses

The ingredients are calculated so that the spices are used for 1 kilogram of meat. If you are making a larger quantity, please convert. First, cut the meat into pieces suitable for a meat grinder and cool to 2 – 4° C. Weigh the salt and spices, pour them over the pieces of meat and mix well by hand. If you are working without egg, add the cutter aid now. Grind everything through the 3 mm perforated disk. If you are working with egg, add it now. Knead the mixture well until it has a nice, sticky shine. The mixture can now be stuffed into the casings using a sausage stuffer, free of air bubbles. Twist to the appropriate length. The bratwurst can now be fried or boiled in a saucepan/canner at approx. 76-80° C. Allow approx. 1 minute for each millimeter of casing diameter. Then rinse the sausage briefly in cold water and leave to air dry in pairs on sticks. The mixture can also be stuffed into jars. Make sure the jars are only filled 3/4 full—again, without any air pockets. Cook at 98°C in a pressure cooker or in a large pot on the stove. Allow approximately 1.5 hours from the time the highest temperature is reached. Then immediately remove the jars and place them on an old towel, then cover them. Be careful not to let any drafts into the room, as this could cause the jars to burst. This recipe, along with pictures, can also be found in the “Sausages and Smoking” forum under: “Hobbyko’s recipe and picture story of a very good coarse bratwurst, including a new machine’s baptism of fire!”