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Schlesische Bratwurst
Boil it or grill it, it tastes great both ways

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Schlesische Bratwurst

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Ingredients

Adjust KG Amounts:
Meat
600gr Pork Butt
400gr Pork Belly
Liquits / Ice
Casing / Skin
2.4m Sheep Casing 24/26mm
Herbs & Spices
18gr Table Salt
2gr Ground White Pepper
1.5gr Ground Sweet Paprika
2gr Onion Powder
0.5gr Ground Caraway Seeds

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Features:
    Cuisine:

    Normally, I am eaten just boiled, but I don't mine if you grill me.

    • 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 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 the pork meat in to 2 -3cm cubes

    2
    Done
    60

    Mix Ingredients

    Mix the meat and all spices together and place it it the fridge to cool for 1 hour

    3
    Done

    Grind the meat

    Grind the meat through the 3mm mincer plate

    4
    Done
    5

    Mixing

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

    5
    Done

    Filling

    Fill the sausage meat in to the sheep casings and twist them to about 20cm in lenght. Make sure you don't have and air in the sausages. Should you have air in them use a sausage pricker to let the air out.
    Sausages should be firm

    6
    Done

    Hanging

    Hang them for about 15 minutes or put them somewhere so the excess water can trip off.

    7
    Done

    Storage

    Vacuum seal them or put them in to freezer bags and freeze them for later usage.
    In the fridge they keep 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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