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!
