Homemade bratwurst

Homemade bratwurst

Based on 5 ratings
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

"It simply does not get any better than homemade! In this recipe, it is especially important to pay attention to high quality meat. Special thanks at this point to the guys from the butchery Kumpel & Keule in Berlin, who have made it their business to give the meat and the craft its dignity back. After mixing the sausage mixture, be sure to fry a small sample to check the level of salt and the consistency."

Difficulty

Medium 👍

Preparation

90 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
meters
sausage casing
kg
pork belly
kg
pork neck
onion
¼ cloves
garlic
3⅜ g
dried apples
tbsp
ground coriander
tbsp
ground mace
cl
apple liquor
tbsp
mustard
¼ slices
sandwich bread
vegetable oil (for frying)
salt
pepper
MetricImperial

Utensils

bowl, cutting board, knife, 2 frying pans, spatula, food grinder, bowl (large), sausage maker

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Nutrition per serving

Cal541
Fat50 g
Protein17 g
Carb5 g
  • Step 1/4

    • meters sausage casing
    • onion
    • ¼ cloves garlic
    • tbsp ground coriander
    • tbsp ground mace
    • cl apple liquor
    • bowl
    • cutting board
    • knife
    • frying pan
    • spatula

    Place the sausage casing in lukewarm water in a small bowl. Dice the onions and garlic. Sauté in a pan with a little oil until translucent and slightly caramelized. Add the coriander powder and mace and sauté briefly, deglaze with the schnapps. Boil away the schnapps completely and let the onion mixture cool down.

  • Step 2/4

    • kg pork belly
    • kg pork neck
    • 3⅜ g dried apples
    • ¼ slices sandwich bread
    • tbsp mustard
    • salt
    • pepper
    • food grinder
    • bowl (large)

    Parry the pork belly, i.e. remove the rind and cartilage. Cut the pork neck and pork belly into small pieces so that they fit into the opening of the meat grinder. In a large tub or bowl, mix the meat with the onions, crumbled dried apple pieces and shredded toast. Gradually grind the mixture once with the middle disk. Now mix the meat mixture with mustard, salt and pepper and knead well.

  • Step 3/4

    • vegetable oil (for frying)
    • frying pan
    • sausage maker

    Fry a small sample of the sausage stuffing in a pan with a little oil to achieve the right seasoning. Pour the mass into the stuffing machine without air. Then moisten the stuffing spout a little and pull on the wet casing and knot it at the end.

  • Step 4/4

    Fill the mass into the casing with constant pressure. First of all, make a large sausage snail. Then twist the sausages into the desired size. Now either fry directly or vacuum or freeze. Enjoy!

  • Enjoy your meal!

    Homemade bratwurst

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