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.
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!
Welcome to our German Sausage Maker channel, where we explore the culinary delights
of homemade sausages! In today's video, we will show you how to create a
mouthwatering recipe for Delicious Apple Onion Liver Sausage that will
leave your taste buds begging for more.
To begin this homemade adventure, gather the following ingredients:
700g of flavorful fatty pork belly, 300g of succulent pork liver, 20g of
nitrite curing salt for that perfect preservation, 3g of aromatic black
pepper to add a subtle spice, 2g of delightful ginger powder for an
exotic twist, 2g of fragrant nutmeg to bring warmth to the dish, 0.5g of
cardamom for a subtle hint of sweetness, 100g of juicy apples to
balance the flavors, and finally, 150g of tantalizing onions to provide a
savory note.
Once your ingredients are ready, follow along as we guide you
step-by-step through the preparation process. We will take you on a
culinary journey, demonstrating how to expertly blend the fatty
Schweinebauch and Schweineleber to achieve the perfect texture. The
nitrite curing salt will make sure that your sausage is safely preserved
while enhancing the flavors.
As we continue, you will learn how to carefully season the mixture with
the precise amounts of black pepper, ginger powder, nutmeg, and
cardamom, ensuring a harmonious blend of flavors that will excite your
palate.
But the real stars of this recipe are the sweet and tangy apples, along
with the aromatic onions. We will show you the best techniques to
incorporate these ingredients, delivering a unique and unforgettable
taste that will take your homemade sausages to the next level.
Throughout the video, our experienced susage maker will share helpful tips and
tricks, providing valuable insights to ensure your cooking experience is
as smooth as possible. By the end of this tutorial, you'll have a
delicious batch of Apple Onion Liver Sausages that you can proudly share
with family and friends.
So, if you're ready to elevate your sausage-making skills and impress
your loved ones with the enticing flavors of apple, onion, and liver,
subscribe to our channel and hit that notification bell to stay updated
on our latest culinary adventures. Get your ingredients ready, and let's
dive into the world of homemade sausages together!
Porterhouse steak that has been dry aged has a rich and full-bodied taste that is distinct and unique. Dry aging involves hanging the meat in a controlled environment for a period of time, allowing natural enzymes to break down the muscle fibers and intensify the flavor.
The taste of a dry-aged Porterhouse is often described as earthy, nutty, and slightly sweet. It has a pronounced beefy flavor with a depth and complexity that is highly sought after by steak enthusiasts. The extended aging process enhances the natural umami and creates a tender and juicy steak with a buttery texture.
The dry-aged Porterhouse also develops a distinct funkiness or musty aroma, which is a result of the aging process and the development of certain bacterial strains on the meat's surface. This aroma is often considered an acquired taste and is what sets dry-aged steak apart from other cuts.
Overall, a dry-aged Porterhouse has an incredibly robust and flavorful taste that is prized by those who enjoy the unique characteristics that come with the aging process.
Cut the pork shoulder and back fat into small chunks. Make sure to remove any sinew or tough parts.
In a large bowl, combine the pork shoulder and back fat with the
salt, black pepper, sweet paprika, smoked paprika, garlic powder, onion
powder, mustard seeds, ground caraway seeds, and ground coriander seeds.
Mix well until all the seasonings are evenly distributed.
Pass the mixture through a meat grinder using a fine grind disc.
Alternatively, you can use a food processor to grind the meat, but make
sure not to over-process it to avoid a mushy texture.
Soak the hog casings in warm water to make them pliable. Rinse them thoroughly to remove any salt or debris from the packaging.
Attach a sausage stuffing tube to your meat grinder or sausage
stuffer. Slide the soaked hog casing onto the tube, leaving a few inches
of casing hanging off the end.
Fill the sausage stuffer with the ground meat mixture and start
cranking or pressing the meat into the casings. Make sure to maintain an
even pressure, filling the casing but avoid overstuffing.
Once you have reached the desired length, twist the filled casing
to form individual sausages, about 4-6 inches long. Repeat the process
with the remaining meat mixture.
Refrigerate the sausages for at least 4 hours or overnight to allow the flavors to meld and the sausage to firm up.
To cook the sausages, grill them over medium heat or pan-fry them
in a skillet with a little oil until they are browned on the outside and
cooked through, about 10-15 minutes.
Serve the homemade paprika bratwurst with your favorite sides, such as sauerkraut, mustard, bread, or potato salad.
Enjoy your homemade German Style Paprika Bratwurst!
In this video, we will guide you through the
process of creating a delicious and flavorful cured ham using
high-quality ingredients.
For every kilo of meat, you will need the
following:
-
35 grams of curing salt: This essential ingredient ensures safety and
preservation during the curing process.
-
3 grams of glucose: Adding a touch of sweetness, glucose enhances the
flavor profile of the ham.
-
3 grams of brown sugar: Along with glucose, brown sugar contributes to
the overall taste and lends a tempting caramelized touch.
-
0.2 grams of ascorbic vitamin C: Known for its antioxidant properties,
ascorbic vitamin C helps to maintain the meat's color and prevent
oxidation.
- 13 grams of black pepper: This versatile spice brings a bold
and peppery kick to the cured ham.
-
3 grams of juniper berries: Known for their aromatic properties, juniper
berries infuse a delightful earthy and pine-like flavor.
-
2 bay leaves: These aromatic leaves add depth and lend a subtle herbal
fragrance to the ham.
-
5 grams of coriander: Coriander seeds contribute a warm and citrusy note
to the cured ham, enhancing its overall taste.
-
9 grams of ginger: Adding a hint of spiciness, ginger complements the
richness of the ham and adds a zesty flair.
By carefully measuring and
combining these ingredients, you will create a mouthwatering and
fragrant cured ham that will be sure to impress family and friends.
Follow along with our step-by-step instructions and make your own
delicious cured ham from porkloin right at home. Don't forget to
subscribe to our channel for more exciting recipes and cooking tips.
Enjoy the delightful aroma and flavors of homemade cured ham!
Bavarian Smoky Sausages are a traditional German sausage that is made
with pork, seasoned with spices and smoked over natural wood chips. The
result is a delicious and flavorful sausage that is perfect for
grilling, frying, or baking.
Making sausage!
The smoked Smokys!
In this video, we will show you how to make Bavarian Smoky Sausages to
perfection. We will also share a few tips and tricks for getting the
most out of your smoked sausage experience.
Ingredients:
Meat:
600g pork belly
400g porkschoulder
Spices:
20g curing salt
4g marjoram
0.5g allspice
0.5g mace
0.5g ginger
30mm Pig Casing
Tips for Cooking/or not Bavarian Smoky Sausages
• You can also enjoy this perfectly sausage uncooked, which can be
preserved for a long time by curing and smoking
• Preheat your grill or oven to medium heat.
• If grilling, brush the sausages with a little bit of oil to prevent
them from sticking.
• Cook the sausages for 10-12 minutes per side, or until they are cooked
through.
• If baking, place the sausages on a baking sheet and cook for 20-25
minutes, or until they are cooked through.
• Bavarian Smoky Sausages are delicious on their own, but they can also
be served with a variety of sides, such as sauerkraut, potato salad, or
roasted vegetables.
• For a more authentic German experience, serve your sausages with a
side of mustard and a pretzel.
Enjoy!
#bbq #sausages #smoked
Bratwurst with only hand grinder and filler, only 4 spices, salt and an egg.. [Image of traditional German Bratwurst]
Making your own sausages is a great way to control the ingredients and ensure that you're getting a high-quality product. It can also be a fun and rewarding experience.
In this blog post, I will show you how to make bratwurst using only a hand grinder, filler, and a few simple ingredients. This recipe is perfect for making small portions of sausage for daily use.
Instructions:
1. Grind the pork shoulder and pork belly through the fine grinding plate of your hand grinder. 2. In a large bowl, combine the ground pork, salt, pepper, caraway seeds, nutmeg, and egg. Mix well until the ingredients are evenly distributed. 3. Using the sausage stuffer attachment on your hand grinder, fill the sausage casings with the pork mixture. Be sure to pack the casings tightly so that there are no air pockets. 4. Twist the filled casings into links and prick them with a needle to release any air bubbles. 5. Refrigerate the bratwurst for at least 30 minutes before cooking.
Cooking Instructions: There are a few different ways to cook bratwurst. Here are two of the most popular methods:
* Grilling Preheat your grill to medium-high heat. Grill the bratwurst for 10-15 minutes, turning occasionally, until they are browned and cooked through. * Pan-frying: Heat a tablespoon of oil in a large skillet over medium heat. Add the bratwurst and cook for 5-7 minutes per side, turning occasionally, until they are browned and cooked through.
Tips:
* If you don't have a sausage stuffer attachment, you can use a spoon or your hands to fill the casings. * If you don't have sausage casings, you can use plastic wrap to make your own. * You can also add other spices to your bratwurst, such as paprika, garlic powder, or onion powder. * Bratwurst can be stored in the refrigerator for up to 5 days.
Conclusion:
Making your own bratwurst is a simple and rewarding experience. With just a few ingredients and a hand grinder, you can create delicious sausages that are perfect for grilling, pan-frying, or enjoying in a variety of other dishes.
Recipe mushroom stuffed chicken with bacon jacket.
1 Chicken
4 Strips of Bacon
5 ounce ground meat
1 egg
2-3 tablespoons evaporated milk
1 onion, 1 tablespoon chopped parsley
1/2 teaspoon poultry seasoning
1/2 cup mushrooms
3 tablespoons vegetable oil
1 packet gravy
The chicken inside and out with salt and pepper. Minced pork, egg, evaporated milk, chopped onion, parsley, chicken spice, seasoning and half of the mushrooms, mix well and pour into abdominal cavity and neck of the chicken. Occupy chicken breast with bacon slices and put on with yarn. Bake at 360 degrees in the tube in oil about 1 l/4 hours, pour over it several times with the drippings. Deglaze the browned bits with the boil powdered sauces as prescribed, drain and add the remaining mushrooms.
Baking Braided Breadin a Dutch Oven, how to Video Recipe from littleGasthaus Hefezopf ingredients: 4 cups flour, 1 tablespoon yeast, 1 teaspoon salt, 1/2 cup sugar, 1 cup milk, 1 egg, 1/3cup butter or margarine, raisins and vanilla to taste.
Zutaten
Deutsch
150 gr. Butter / Magarine,
200
gr. Mehl, 50 gr. Speisestärke, 2
TL Backpulver,
200 gr. Zucker, 2
Päckchen Vanillezucker, 4 Eier,
etwas
Puderzucker,
Paniermehl für die Form
4 lbs ground pork
2 onions
2 eggs
4 hard-boiled eggs
1 teaspoon garlic powder,
1 red pepper,
1 bouquet of parsley,
4 once feta cheese,
1 teaspoon mustard,
1 teaspoon oregano,
1 teaspoon pepper,
1 teaspoon salt,
Form Rabbit parts and bake about 60 minutes in the oven at 175 ° C / 350° F
500 g green beans, 2 liters of water, 1/2 apple cider vinegar, 1 teaspoon salt, 1 teaspoon savory 2 tablespoons butter or margarine, 10 strips of bacon,
