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Thuringian Rostbratwurst

updated

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Ingredients for 4 servings:

  • 500 g belly bacon (Wammerl), fat, without rind and cartilage
  • 500 g pork neck (neck ridge)
  • 20 g salt
  • 2 ½ g pepper
  • 1 ¾ g marjoram
  • 1 ¾ g caraway seeds
  • ½ g garlic granules
  • Intestine, caliber 28/30

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cut the meat into small cubes suitable for grinding. Weigh the spices and mix in. Mince the mixture through a coarse grinder (approx. 8 mm). Knead by hand for a few minutes until the meat dough begins to thicken slightly. Fill the sausage meat into the casing, press or twist to the desired length. Grill the sausages.

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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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