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Feine Bratwurst
Perfect for the grill and when served with a mild mustard.

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Feine Bratwurst

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Ingredients

Adjust KG Amounts:
Meat
400gr Beef Shoulder This is Type Rlll meat, lean meat. You can use also Rll
600gr Pork Belly
Liquits / Ice
50ml Ice Water Crushed ice would be the best if you have
Casing / Skin
1.4m Pork Casing 28-30mm
Herbs & Spices
18gr Table Salt Don't use salt which is enriched with Jod
3gr Ground White Pepper
1gr Ground Mace
0.5gr Allspice
0.5gr Ground Ginger
0.5gr Ground Cardamon

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Features:
    Cuisine:

    A great mild german bratwurst for the grill or for frying in the pan

    • Amount 1 KG
    • Medium

    Ingredients

    • Meat

    • Liquits / Ice

    • Casing / Skin

    • Herbs & Spices

    Directions

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    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 3mm plate
    • Large cooling bowl
    • Large cooking pot
    • Food proccessor or bowl cutter
    • Sausage filler and nozzle

    Preparations

    • Soak casings in luke warm water for 30 minutes
    • Have ice water ready or crushed ice
    • Create the spice mix

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

    How to Video

     

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    Steps

    1
    Done
    60

    Cut Meat

    Cut the beef into 2-3cm cubes
    Cut the pork nito 2-3cm cubes
    Keep the beef and pork separated. Once cut, place the meat in the fridge for 1 hour to ensure the meat is cold.

    2
    Done

    Grind the meat

    Grind the beef through the 3mm plate
    Grind the pork through the 3mm plate
    Keep the beef and pork separated.

    3
    Done

    Creating Emulsion

    1. Add the beef to the bowl cutter or if you don't have a bowl cutter use a food proccessor.
    2. Turn on and slowly add the Ice Water.
    3. Add the pork once the beef is a fine emulsion and then add the salt and spices.
    4. Emulsify at high speed till the beef and pork is a smoth emulsion. Ensure the temperature does not go over 12-14c

    4
    Done

    Filling

    Fill the emulsion in to the pork casing and twist to about 125 to 130gr per sausage. This is about 12 to14cm depenting on casing.
    During the filling ensure you do not have any air in the sausages. Should you have air in the sausage use a sausage pricker to let the air out of the sausages.

    The sausages should be filled firm and evenly. Here what that they are not to loose or hard.

    5
    Done
    30

    Cooking

    Heat a large pot with water to 85c.
    Add the sausages, the water temperature will drop to about 80c once you add the sausages.
    Now simmer the sausages and ensure the water temperatur stays around 80c.
    Make sure the sausage are below water during this time.

    6
    Done
    15

    Cooling

    Once the sausages are cooked cool them down in a large bowl with ice cold water for about 15 minutes.
    Best is to have a little cold water running in to the bowl during this time to ensure the water stays cold.

    7
    Done
    15

    Drip off

    Once the sausages are cold hang or leave the in a place where the can drip of the excess water

    8
    Done

    Storage

    Vacuum pack them in the vacuum bags and store them in the fridge or freeze them.
    NOTE: In the fridge they last about 3 weeks if they are vacuum packed. If you need to store them longer freeze them.
    Fresh and not in vacuum sealed they should be used within a few days, maximum 5 days

    Steirerbua

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

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