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[GER] Bratwurstschnecken - Wally's German White Sausage
Posted: Mon May 07, 2012 04:06
Hi Smoke Sniffers And Meat Munchers! I got the following message from our newest member in Michigan. Does anyone know about the sausage he's describing?
I am looking for a recipe for a German fresh white sausage that is placed in a small casing and shaped into a pinwheel shape about the size of the roll that it is served on. I am thinking that it is almost like a bratwurst. It has been almost a year since my last travel there and this was one of my favorite sandwiches to buy from a vendor. I just can't remember what it is called. I guess that comes with age.
I'm sure ol' YooperDog will appreciate any answers.
Posted: Tue May 08, 2012 02:51
I have been to Germany many times over as many years and cannot figure out the sausage YooperDog is talking about.
Any more hints from him? Was this northern or southern Germany?
Posted: Tue May 08, 2012 03:22
I think what you're looking for is bratwurstschnecken, literally bratwurst snail, they can be different sizes and served on a roll or not.
Use a good bratwurst recipe, spin into a spiral and skewer.
Posted: Wed May 09, 2012 00:36
Maybe Weisswurst, this is referred to as a small white sausage. Not sure about the pin wheel thing.
Posted: Wed May 09, 2012 00:46
I think your right it looks like the bratwurstschnecken.
Posted: Wed May 09, 2012 01:10
Here is a German recipe translated to English. The preperation sounds a little goofy, but I think you get the idea. Heck I might give it a try, sounds good.
I actually had these in Austria, we cooked them on the grill and drank zipfer Austian beer. Man I miss that!
Ingredients for portions
½ kg pork shoulder
½ kg pork belly, rind
20 g salt
1 ½ clove / s garlic
1 g nutmeg
1 g coriander
½ g cumin, ground
13 g red pepper, sweet
2 g of paprika, hot
2 g pepper, black ground,
10 g of mineral water, carbonated
N., intestine (24/26 sheep casings)
Meat in wolf-sized pieces, season and mincing with a 3-disc. Then knead cohesive with the mineral water.
The meat is filled in 24/26 sheep casings, which are not initially turned off, but are bundled as a worm in a correspondingly large pot (one has a equal level).
The screw is then removed and sausage with 2 wooden skewers fixed by the spears from the outside by pushing across the bratwurst snail.
I put the pot filled with hot water and the sausage in a preheated fruit preserver, and broth to a 75/80 ° about 30 minutes This is the Bratwurstchnecke fixed and you can, if you will, without wooden skewers cook.
For grilling you should use wooden skewers so you can turn the sausage.
Posted: Wed May 09, 2012 02:10
Thanks for all your research Wally, I am going to do this for sure !!
Posted: Wed May 09, 2012 02:19
No problem, let me know how it turns out, I think I will give it a go this weekend also...
Posted: Wed May 09, 2012 13:20
Thanks for the recipe. I will try this recipe this month. Busy with grafuation and Mothers Day.
Posted: Wed May 09, 2012 13:51
This looks like the sausage that I remember. I would have to say that I enjoyed this style mainly in southern Germany, Trier and further south. I appreciate the research and assist from all. Still new at this forum thing.