Background Image

Pfälzer Bratwurst
Easy to make and with a lemony taste

0 0
Pfälzer Bratwurst

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust KG Amounts:
Meat
1000gr Pork Belly
Liquits / Ice
50ml Ice Water
Casing / Skin
1.2m Pork Casing 28-30mm
Herbs & Spices
18gr Rock Salt
2.0gr Ground Black Pepper
1.0gr Ground Mace
0.5gr Ground Ginger
1.0gr Ground Coriander
0.5gr Ground Cardamon
1.0gr Fresh Lemon Zest

Bookmark this Recipe

Add your personal favorite recipe to your bookmarks. All your favorites in one place.

You need to login or register to bookmark/favorite this content.

Features:
  • Lemony
Cuisine:

The Pfälzer Bratwurst is made in Germany for a very long time. It is a mild but tasty sausage with a hint of lemon.

  • Amount 1 KG
  • Easy

Ingredients

  • Meat

  • Liquits / Ice

  • Casing / Skin

  • Herbs & Spices

Directions

Share

Before you start with this recipe you need to do a little preparation.

To make this sausage you will need the following equipment.

  • Mincer with 5mm plate
  • Large mixing bowl
  • Sausage filler and nozzle

Preparations

  • Soak casings in luke warm water for 30 minutes
  • Have ice water ready or crushed ice

TIP: When you see a time next to a step, use the timing function on the bottom page as it has an alarm 🙂

How to Video

(Visited 220 times, 1 visits today)

Steps

1
Done

Cut Meat

Cut the meat and fat in to 2-3cm cubes.

2
Done
2

Mix Ingredients

Mix the meat with salt & spices. Ensure all the meat is covered with the spices. This will take about 1-2 minutes.
Once done place the meat mix in the fridge for 1 hour

3
Done

Grind the meat

Grind the meat through the 5mm mincer plate.

4
Done
5

Mixing

Take the minced sausage mix and add the water. Mix the sausage meat for about 5 minutes still it becomes sticky.

5
Done

Filling

Fill the sausage meat in to the pork casing and twist to a lenght of about 12 - 15cm. Make sure you have no air in them. Should you have air in them use a sausage pricker to let the air out.
Fill firm.

6
Done
15

Hanging

Hand the sausages for about 15 minutes or put them on a place where the excess water can drip off.

7
Done

Storage

Vacuum seal or put the sausages in a freezer bag and freeze them.
In the fridge they will hold a few days. Maximum 2-3 days

Steirerbua

Still love to make sausages after 40 years and travel with my motorbike to see the world.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
Featured Image
previous
Smoky Sweet Sizzle Sauce
next
Irish White Pudding
Featured Image
previous
Smoky Sweet Sizzle Sauce
next
Irish White Pudding

Add Your Comment