Nurnberg Style Rost Bratwurst
For 1000g Meat you neede
Meat:
600g pork shoulder
400g pork belly
Spices:
22g salt
2g black pepper, ground
1g marjoram, crushed
0.5g mace, ground
The original Nuremberg Rostbratwurst usually has a diameter of 14-16 mm
and a weight of 20-25 grams
Here in the video I use a diameter of approx. 22 mm
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1. Start by preparing the meat. Take 600g of pork shoulder and 400g of pork belly. Make sure the pork shoulder is boneless and fat is still on both cuts.
2. Dice both the pork shoulder and pork belly into small pieces, approximately 1-2 cm in size.
3. In a mixing bowl, combine the diced pork shoulder and pork belly together.
4. In a separate small bowl, mix together the spices for the bratwurst. Combine 22g of salt, 2g of ground black pepper, 1g of crushed marjoram, and 0.5g of ground mace.
5. Sprinkle the spice mixture over the diced pork and mix well, ensuring all the meat is coated evenly with the spices.
6. Let the meat mixture marinate in the freezer for at least 1/2 hours to allow the flavors to develop and to freeze the meat easily.
7. After marinating, take the meat mixture out of the refrigerator and begin the sausage-making process.
8. Use a sausage stuffer or fill the meat mixture into a sausage casing with a diameter of approximately 14-16 mm.
9. Twist or tie off the sausages at regular intervals to form individual bratwurst links.
2. Dice both the pork shoulder and pork belly into small pieces, approximately 1-2 cm in size.
3. In a mixing bowl, combine the diced pork shoulder and pork belly together.
4. In a separate small bowl, mix together the spices for the bratwurst. Combine 22g of salt, 2g of ground black pepper, 1g of crushed marjoram, and 0.5g of ground mace.
5. Sprinkle the spice mixture over the diced pork and mix well, ensuring all the meat is coated evenly with the spices.
6. Let the meat mixture marinate in the freezer for at least 1/2 hours to allow the flavors to develop and to freeze the meat easily.
7. After marinating, take the meat mixture out of the refrigerator and begin the sausage-making process.
8. Use a sausage stuffer or fill the meat mixture into a sausage casing with a diameter of approximately 14-16 mm.
9. Twist or tie off the sausages at regular intervals to form individual bratwurst links.
Approximately 70 mm long
10. You can now cook the Nuremberg Rostbratwurst as desired, either grilling or pan-frying them until they are fully cooked and have a nice golden brown color. Enjoy the delicious Nuremberg-style bratwurst!
10. You can now cook the Nuremberg Rostbratwurst as desired, either grilling or pan-frying them until they are fully cooked and have a nice golden brown color. Enjoy the delicious Nuremberg-style bratwurst!
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