in Germany

Thuringian-style bratwurst

updated

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Ingredients for 1 servings:

  • 600 g pork shoulder
  • 400 g pork belly, fat without rind
  • 20 g salt
  • 4 g pepper, white ground
  • 1 g caraway, ground
  • 2 dashes of Maggi
  • 100 g ice (crushed ice or ice water)

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

homemade bratwurst

Place the shoulder and belly in the freezer for 1 hour. Then mince through the 3 mm disc. Add salt, spices, and crushed ice and mix well. Using a sausage stuffer, fill the mixture into 28/30 gauge pork casings and twist to the desired length. Tastes great grilled over charcoal or cooked in tomato sauce.

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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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