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Thüringer Bratwurst
Thüringer wrapped with a fresh bun & sauerkraut

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Thüringer Bratwurst

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Ingredients

Adjust KG Amounts:
Meat
250gr Beef Shoulder
750gr Pork Belly
Liquits / Ice
50ml Ice Water
Casing / Skin
2.5m Sheep Casing 24/26mm
Herbs & Spices
18gr Table Salt Don't use salt which is enriched with Jod
3gr Ground Black Pepper
1gr Ground Caraway Seeds
0.5gr Ground Ginger
1gr Ground Mace
1gr Rubbed Marjoram

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Features:
    Cuisine:

    Loved all over Germany and a hit at grill parties

    • 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
    • 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 Beef in to 2 -3cm cubes and keep separately
    Cut the Pork in to 2 -3cm cubes and keep separately
    Place the meat in the fridge for 1 hour

    2
    Done

    Grind the meat

    Grind the Beef through the 3mm mincer plate
    Grind the Pork through the 5mm mincer plate

    3
    Done
    5

    Mixing

    Mix the beef, pork, water and spices together for 5 minutes till it becomes very sticky

    4
    Done

    Filling

    Fill the sausage meat in to the sheep casing and twist to a lenght of about 18 - 20cm. Make sure there is now air in the sausages. Should you have air in them use a sausage pricker to let the air out.
    The sausages should be firm

    5
    Done
    15

    Hanging

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

    6
    Done

    Storage

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