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Rostbratwurst Boer style

updated

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Ingredients for 1 servings:

  • 500 g beef, sheer
  • 500 g pork belly, fat
  • 20 g salt (table salt)
  • 3 g pepper, white, ground
  • 1 tsp coriander, ground
  • 1 pinch(s) cumin
  • 1 dashes lemon juice
  • 1 egg yolk

Instructions

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

You need pork intestines, cal 28/30

Remove any tendons or blood clots from the meat and mince through the middle slice. Add the spices and mix well. Add the egg white and lemon juice after seasoning. Mix again and season to taste. If you’re skeptical, form a ball and fry it in a pan. If everything’s OK, stuff the sausage meat into casings and grill or freeze. Because of the eggs, keep it refrigerated for no more than 24 hours.

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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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