Post
by uwanna61 » 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)
preparation
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.