in Recipes

Venison bratwurst in the style of a Frankfurt beef sausage

updated

Spread the love

Ingredients for 10 servings:

  • 765 g venison
  • 85 g pork back bacon
  • 150 g carbonated mineral water
  • 22 g curing salt
  • 0.6 g garlic powder
  • 3 g pepper
  • 3 g mustard seeds
  • 1 ½ g coriander
  • 4 g paprika powder
  • 2 g nutmeg
  • 15 g onion(s)
  • 1 egg(s)
  • 150 cm pig intestine, caliber 28/30

Instructions

Working time approx. 2 hours; Rest period approx. 1 day; Cooking/baking time approx. 30 minutes; Total time approx. 1 day 2 hours 30 minutes

Cut the meat and fat into strips suitable for grinding. Add the spices and mix thoroughly. Pre-grind the mixture through a coarse grinder. Add the sparkling water and egg and mix thoroughly. Mince the sausage meat through a 3-inch grinder and stuff it into the casing. Refrigerate the sausages for 1 day or redden for 2 hours at 30°C. Optionally, cold smoke. Boil the sausages for 30 minutes at 75°C, 1 minute per cm diameter.

Facebook Comments

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.

Burger sauce

Leek vegetables in walnut-tarragon vinaigrette