Background Image

Rheinische Bratwurst
The egg comes with a sausage

0 0
Rheinische Bratwurst

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust KG Amounts:
Meat
1kg Pork Shoulder
Liquits / Ice
1 Egg(s) Whole Egg
Casing / Skin
1.4m Pork Casing 28-30mm
Herbs & Spices
18gr Table Salt Don't use salt which has been enriched with Jod
2gr Ground White Pepper
1gr Ground Ginger
1gr Ground Mace
0.4gr Ground Cardamon
0.5 Fresh Lemon Zest Only use the rind and not the juice from the lemon

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.

Cuisine:

I want lay eggs but I have an egg

  • 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 9 times, 1 visits today)

Steps

1
Done

Cut Meat

Cut the meat in to 2 -3cm cubes.

2
Done
60

Mix Ingredients

Mix the meat with all spices except the egg(s) and place the meat in the fridge for 1 hour

3
Done

Grind the meat

Mince the meat through the 5mm mincer plate

4
Done
5

Mixing

Now add to the sausage meat the egg(s) and mix for 5 minutes till it becomes sticky

5
Done

Filling

Fill the sausage meat in to the pork casings and twist them to about 125 - 130gr (12 -14cm). Make sure the sausages don't have air in them. Should they have air use a sausage pricker to let the air out.
Fill loosely but not to loose.

6
Done
15

Hanging

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

7
Done

Storage

Vacuum seal them or put them in freezer bags and freeze them for later usage.
In the fridge they hold 1 - 2 days maximum

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 NĂĽrnberger Bratwurst
Featured Image
next
Schlesische Bratwurst
Featured Image
previous
Old NĂĽrnberger Bratwurst
Featured Image
next
Schlesische Bratwurst

Add Your Comment