Background Image

Fränkische Bratwurst
Now where did I leave the grill again?

0 0
Fränkische Bratwurst

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust KG Amounts:
Meat
300gr Beef Shoulder Lean beef type ll or lll
300gr Pork Shoulder
400gr Pork Belly
Liquits / Ice
50ml Ice Water
Casing / Skin
1.4m Pork Casing 28-30mm
Herbs & Spices
18gr Table Salt Don't use salt which is enriched with Jod
3gr Ground Black Pepper
1gr Ground Mace
0.5gr Allspice
1gr Ground Ginger
0.5gr Ground Cardamon

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:
    Cuisine:

    On the grill, flipping the Fränkische and a beer in your hand is the way to go

    • 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 timimg function on the bottom page as it has an alarm 🙂

    How to Video

     

    (Visited 18 times, 2 visits today)

    Steps

    1
    Done

    Cut Meat

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

    2
    Done
    60

    Mix Ingredients

    Mix all the meat, spices and ice water together and place it in the fridge for 1 hour

    3
    Done

    Grind the meat

    Grind the meat through the 5mm plate of the mincer

    4
    Done
    5

    Mixing

    Mix everything well for about 5 minutes till the material becomes very sticky

    5
    Done

    Filling

    Fill the sausage meat in to the casing and twist to about 125 to 130gr (12 to15cm). Make sure you do not have any air in the sausages. Should you have air in it use a sausage pricker to let the air out.
    The sausages should be firm

    6
    Done
    15

    Hanging

    Hang the sausages for about 15 minutes up or put them in a place where the excess water can drip off.

    7
    Done

    Storage

    Vacuum seal them or put them in freezer bag and freeze them.
    In the fridge the 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
    Old Austrian Bratwurst
    Featured Image
    next
    Münchner Rostbratwurst
    Featured Image
    previous
    Old Austrian Bratwurst
    Featured Image
    next
    Münchner Rostbratwurst

    Add Your Comment