And although the Thuringian bratwurst. A genuine Thuringian's is of course not, because that must be produced in Thuringia. But taste comes this recipe, which presented u_h_richter from the grill sports club, approached quite to the original, it is for me the most delicious sausage, there is.
got the recipe from Uwe I was a little of my personal taste adapted and thus arose the following spice mix:
50g salt
12g pepper in a mortar
3g cumin in a mortar coarsely
crushed 2 tsp marjoram
1 teaspoon mace (mace)
2 tsp sugar
1 teaspoon garlic granules or roasted garlic 2 tsp onion granules
7g whole mustard seeds
These ingredients are then mixed.
The spice mix is enough for 3 kg of meat. As used for sausages relatively fatty meat must come here, half and half pork belly without rind and pork are used. Both in the wholesale market today gabs only in extra large type, so on Sunday, a second session sausage is inserted.
The general direction for the production looks like this: meat through a meat grinder, can mix with spices, eggs and milk thoroughly and stir from Kenwood, then the meat batter in water-soaked natural casing grill and fill.
So I cut (or Mark, who has helped today are busy) the meat into large cubes, and needs the bone and cartilage are removed from the pig stomach thoroughly. In addition, the rind cut off and not used.
I freeze the neck shortly after being cut, because he can then mincing better.
place the sausages for the rough hole disc of meat grinder use.
After work, you can easily see the different types of meat in the bowl.
This now creates a bound meat batter, and the K-hook the Kenwood machine is used. This will improve the meat, 3 eggs, 300ml milk, very cold (I had it in the freezer) and worked through the spices.
looks after 15 minutes in the food processor the meat is nicely tied off after mass.
works While the food processor, I sort out a few salted natural casings and watering it for about 30 minutes. Then I clean even in fresh water and allow water to run through them and to clean the inside. Then, the first casing is mounted on the Wursttülle the meat grinder.
I stuff the meat batter in and making sure that as little air is incorporated. Mark turns off the sausages and after everything is filled are, 32 of approximately equal size sausages in front of us.
And just now our Buckboard Bacon (of which more on Sunday) from Wassersmoker was taken down and still have enough hot coals in the Coal Bowl are, the smoker was quickly rebuilt and opened for direct Grill sausages for three people. Fresh from the grill, they taste the best thing.
is Outside's dark because you can eat even at 5 in the evening.
And our Wassersmoker looks like a small kettle grill
After turning one sees that the sausages are cracked in some places. Since we have either packed too tightly, or at least a few air bubbles incorporated. Can prevent the bursting by pierces the sausages before grilling. But the cracks have are not at all disturbed.
At last they are ready to come to the table
And of course there is also a bleed image
they were simply eaten with mustard Bautzner, more need not be. A tasty sauce would have suppressed the wonderful taste of the sausages only.
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