John Myers
The fine bratwurst – which is used, for example, in our potato bratwurst pan – differs from the coarse bratwurst in the degree of comminution of its meat. Meat roast is the sausage filling made from minced meat and various spices.
The meat is first pre-ground in the mincer, using perforated discs with openings of different sizes. The holes for the coarse sausage are larger than for the fine sausage, which means larger pieces of meat remain in the sausage meat. For a finer roast, the meat is chopped out after pre-grinding. Medium-sized sausages can also be made in this way. The cutter is a machine that can mince meat even more finely than the meat grinder. Ice water is added so that the meat does not heat up and the protein does not coagulate.
A typical coarse bratwurst is, for example, the Thuringian bratwurst, as well as the Franconian, Palatinate and Hessian bratwurst. The main component of the roast is usually pork, but poultry, lamb, game, or horsemeat are also used. The best-known representative of the medium-coarse bratwurst is the Nuremberg Rostbratwurst. With fine sausages, on the other hand, no piece of meat or fat is recognizable. Fine bratwurst are, for example, Rhenish and Silesian bratwurst.
The energy content depends on the ingredients, but also on the manufacturer. On average, it is between about 200 and 300 kilocalories per 100 grams. The poultry bratwurst has comparatively few calories with 115 kilocalories, while the grilled sausage has a relatively high energy content with 329 calories.
