in Recipes

Homemade coarse bratwurst

updated

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Ingredients for 1 servings:

  • 400 g pork neck
  • 400 g pork shoulder
  • 200 g bacon
  • 1 bunch of flat-leaf parsley
  • 1 bunch of coriander
  • 2 garlic cloves
  • 1 tsp herbal salt
  • 1 tsp black pepper
  • 1 piece(s) ginger, about the size of half a thumb
  • Intestine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Roughly dice the meat and bacon and mince them. Pluck all the herbs from their stems and finely chop them. Finely chop the garlic cloves and ginger. Add the spices and herbs to the meat mixture and mix well. Make sure everything is mixed in evenly. Pull open the casing, pour the sausage mixture into a sausage filler or sausage injector, and make evenly sized sausages. Tip: Twist off the first sausage to the desired length and use it as a template for all the others.

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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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