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Münchner Rostbratwurst
Great mild flavour with a hint of lemon and just a Weissbier missing to get a smile

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Münchner Rostbratwurst

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Ingredients

Adjust KG Amounts:
Meat
500gr Veal
500gr Pork Belly
Liquits / Ice
50ml Ice Water
Casing / Skin
Pork Casing 28-30mm
Herbs & Spices
18gr Table Salt
2gr Ground White Pepper
0.5gr Ground Mace
0.4 Ground Cardamon
0.5 Lemon Fresh Lemon Zest Only use the lemon zest and not the juice

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Features:
    Cuisine:

    A Weissbier and a Münchner Rostbratwurst makes your day

    • Amount 1 KG
    • Easy

    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 and 5mm plate
    • Large mixing bowl
    • Large cooking pot
    • Bowl cutter or food proccessor
    • 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

     

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    Steps

    1
    Done
    60

    Cut Meat

    Cut the Veal in to 2 - 3 cm cubes
    Cute the Pork in to 2 -3 cm cubes
    Keep the meat separated and place it in the fridge for 1 hour

    2
    Done

    Grind the meat

    Grind the Veal through the 3mm mincer plate and keep it separtely
    Grind the Pork through the 5mm mincer plate and keep it separtely

    3
    Done

    Create Emulsion

    Add the Veal in to the Bowl cutter or food proccesser and half of the salt and all the ice water.
    Create a smooth binding emulsion but ensure the temperature does not go over 12 to 14c

    4
    Done
    5

    Mixing

    Mix the pork belly, veal emulsion, spices and rest of salt by hand for about 5 minutes till it becomes very sticky and all the ingredients are well mixed.

    5
    Done

    Filling

    Fill the sausage meat in to casing and twist to about 125 to 130gr per sausage. Make sure you have no air in the sausages. If you have air use a sausage pricker to let the air out.
    The sauages should be filled firm

    6
    Done
    25

    Cooking

    Heat the cooking pot to 85c and add the sausages to it.
    The water will drop to about 80c. Cook the sausages for 25 mintes and ensure the water temperatur stays around 80c.
    NOTE: Make sure during the cooking the sausages are covered by hot water.

    7
    Done
    15

    Cooling

    ONce cooking place the sausages in cold water for about 15 minutes till they are cold. Make sure during this time the sausages are covered with cold water.
    NOTE: Leave a little cold water running in the bowl during the cooling.

    8
    Done
    15

    Hanging

    Once cool hang them up or place them some where for about 15 minutes so the excess water can drip off.

    9
    Done

    Storage

    Vacuum seal them or put them in a freezer bag and freeze them.
    In the fridge they will hold about 5 days maximum

    Steirerbua

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

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