John Myers
Ingredients for 1 servings:
- 600 g lean pork
- 400 g pork belly, fat, without bones, cartilage and rind
- 150 g chestnuts, freshly roasted and peeled
- 150 g apples, in small sticks
- 100 ml red wine, sweet or dry as desired
- 100 ml orange juice, 100% fruit content from the bottle
- 20 g salt, normal or iodized, per kg mass
- 1 ½ g spice mix (red cabbage spice) per kg mass
- 1 egg(s) OR:
- 5 g cutter aid, without reddening, please refer to the package leaflet
Instructions
Working time approx. 2 hours; Total time approx. 2 hours
a joint production with Solar55
Preparation: Cut the meat into pieces suitable for grinding and chill thoroughly. Score the chestnuts crosswise and cook in the oven for approx. 20-25 minutes at 200°C. Peel and remove the inner skin, but they can also be cooked in boiling salted water. I used a steamer, setting it at 120°C for 8 minutes. If you’re really lazy, buy ready-cooked chestnuts. Preparation of the base mixture: Weigh out the spices and salt. If you’re not using an egg, mix in the appropriate amount of cutting agent and spread it over the meat and mix. Mince the meat and cooled chestnuts alternately through the 3mm disk, then mix everything well. If using egg, add a little egg before mixing in the minced meat, then mix until the sausage mixture has a nice shine. We then tried three variations: 1st variation: base mixture and percentage of red wine. 2nd variation: Base mixture and percentage of orange juice. 3rd variation: Base mixture and percentage of orange juice and apple slivers. Fill the mixture into sheep’s casings or 28/30 caliber pork casings and cut off portions. This sausage is fried raw. A recipe with pictures can also be found here in the CK at the following link: http://www.chefkoch.de/forum/2,70,499604/Hobbyko-s-Weihnachtsbratwurst-Trio-eine-Rezept-und-Bildergeschichte.html
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