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Old Austrian Bratwurst
200 years on and still loved all around the world

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Old Austrian Bratwurst

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Ingredients

Adjust KG Amounts:
Meat
550gr Pork Butt
250gr Pork Belly
200gr Beef Shoulder
Liquits / Ice
50ml Ice Water
Casing / Skin
Pork Casing 30-32mm
Herbs & Spices
18gr Rock Salt
2.5gr Course Black Pepper
0.5gr Ground Majoram
1gr Ground Caraway Seeds

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Features:
    Cuisine:

    Like it is said, somethings where better in the old days.

    • 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 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

     

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    Steps

    1
    Done

    Cut Meat

    Cut all the meat in to 2 - 3cm cubes

    2
    Done
    60

    Mix Ingredients

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

    3
    Done

    Grind the meat

    Grind all the meat through the 5mm plate of the mincer.

    4
    Done
    5

    Mixing

    Mix the sausage meat well for about 5 minutes till it becomes a very sticky.

    5
    Done

    Filling

    Fill the sausage meat in to the casings and twist to about 125 - 130gr (12 to 14cm) per sausage. Make sure you don't have any air in the sausages. Should you have air in the sausages 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 or put them in a place where the excess water can drip off.

    7
    Done

    Storage

    Vacuum seal or put them in freezer bags and freeze them
    In the fridge they will hold about 2-3 days maximum.

    Steirerbua

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

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