Embark on a delicious journey around the globe as we explore the diverse
world of sausages!
We'll be grilling, smoking, and savoring our way
through 5 iconic varieties,
from the garlicky German Bratwurst to the
spicy Moroccan Merguez.
Along the way, we'll discover:
Unique flavor profiles:
From the sweet fennel notes of Italian
sausage to the smoky paprika punch of chorizo, we'll delve into the
distinct spices and herbs that define each region.
Traditional preparation methods: We'll explore the fascinating
techniques used to create these sausages, from grinding and casings to
smoking and curing.
Serving suggestions: Get inspired with ideas for enjoying each
sausage, from classic pairings to creative culinary adventures.
Introducing the ultimate BBQ Smoker Box - your secret weapon for
mastering the art of outdoor cooking. Apologies to all long time viewers
for uploading some old videos.
The smokerbox is close to my heart and I
would like to show this way of cooking to everyone who is interested
and to use all the possibilities.
This versatile and affordable device not only enhances your grilling
experience but also gives you the power to create mouthwatering smoked
dishes.
Designed to be easily built, this smoker box makes a perfect
companion for any grilling enthusiast.
Its innovative design allows you
to infuse your meats and vegetables with exceptional flavors,
transforming your backyard barbecues into unforgettable culinary
experiences.
Whether you're a seasoned grill master or a beginner, this
BBQ Smoker Box is guaranteed to take your outdoor cooking to the next
level.
Taste Profiles and Pairings Explained, the ten most used sausage spices
1. Black Pepper: Black pepper adds a warm and pungent flavor to
sausages, enhancing the overall taste. It pairs well with various types
of sausages, especially with bratwurst and bockwurst.
2. Caraway Seeds: Caraway seeds have a distinct earthy, nutty, and
slightly sweet flavor. They are commonly used in traditional German
sausages like mettwurst and thuringer.
3. Mustard Seeds: Mustard seeds add a mildly spicy, tangy flavor to
sausages. They are often found in bratwurst and weisswurst, providing a
subtle kick to the taste.
4. Allspice: Allspice has a complex flavor profile, resembling a
combination of cinnamon, nutmeg, and cloves. It pairs well with
bockwurst and leberwurst, imparting a warm and comforting taste.
5. Garlic: Garlic adds a strong and savory taste to sausages. Its
pungent flavor is commonly found in various German sausages, such as
knockwurst and krakauer.
6. Marjoram: Marjoram has a mild, sweet, and slightly floral taste. It
is often used in sausages like thuringer and rohwurst, providing a
delicate herbal flavor.
7. Nutmeg: Nutmeg has a warm and slightly sweet taste with hints of
earthiness. It complements sausages like weisswurst and frankfurters,
giving them a distinct aroma.
8. Ginger: Ginger adds a zesty, slightly spicy, and pungent flavor to
sausages. It is commonly used in bockwurst and leberwurst, providing a
unique kick to the taste.
9. Mace: Mace has a similar flavor to nutmeg but with a slightly more
intense and spicier profile. It enhances the taste of sausages like
bockwurst and liver sausages.
10. Coriander: Coriander seeds have a citrusy, slightly sweet, and
aromatic flavor. They are often used in various German sausages,
including bratwurst and weisswurst, adding a subtle refreshing taste.
Remember, the specific combination of these spices varies depending on
the region and the individual sausage recipes used. Nonetheless, these
spices are widely used and provide a good starting point for exploring
German sausage production. Enjoy cooking and experimenting with these
flavorful seasonings!
Little Gasthaus, The German Sausage Maker,
Join us on a savory journey as we explore how Germany's iconic Bratwurst
has sizzled its way into the heart of American cuisine. Discover the
fusion of flavors and cultures in 'A Bratwurst for America'
Ingredients:
1 kg ground pork (preferably shoulder, with
a good fat ratio)
100 g smoked bacon, finely diced
17 g kosher salt
2.5 g black pepper, freshly ground
2.5 g mustard powder
5 g smoked paprika (for an American BBQ
flair)
1 g garlic powder
50 ml cold American beer (something like a
pale ale or lager)
1-2 Tbsp. BBQ Sauce, (your choice)
32-35 mm natural hog casings
Instructions:
Mix the Meat: Combine the ground pork and diced bacon in a large mixing bowl. Keep
the meat as cold as possible during this process.
Add the Spices: Mix in the salt, black pepper, mustard powder, smoked paprika, and
garlic powder until well combined..
Grind the Mixture: If you haven’t ground the meat yet, pass
the mixture through a meat grinder fitted with a medium plate. If it's
already ground, mix thoroughly to ensure the spices are well incorporated.
Pour in the Beer: Gradually add the cold beer and BBQ sauce to your meat mixture while
continuously mixing to ensure the flavors are evenly distributed
Stuff the Casings: Soak the hog casings in water, following
the instructions on their packaging. Once ready, stuff the seasoned meat
mixture into the casings, twisting into 6-inch links.
Rest the Sausages: Let the sausages rest in the refrigerator
for at least 12 hours to develop flavor.
Cooking: You can either grill the sausages over medium heat until cooked
through or simmer them in beer and onions before finishing them on the
grill.
Serve: Serve on a quality bun with your choice of American condiments, like
ketchup, mustard, relish or Sauerkraut, to appeal to the American palate.
Note: This recipe is designed to combine traditional
German sausage-making techniques with flavors that are popular in America. The
addition of smoked paprika and beer gives a nod to American BBQ tastes, while
still respecting the integrity of a classic German bratwurst.
Looking for a delicious, homemade HotDogs Franks recipe? Look no
further!
This recipe These are made from a combination of pork belly and
pork shoulder.
If you want, you can use beef trimming instead of the
pork shoulder, that's up to you.
It is packed in a natural sheep casing.
The recipe requires traditional spices, a hand meat grinder and a hand
stuffer. back to the roods of traditional sausage making, this recipe is
perfect for anyone who loves German style HotDogs.
Ingredients:
600g pork shoulder or ham
400g pork belly
200-300 ml ice snow or ice water
3 Meter sheep casing curing salt
Spices per 1kg sausage:
20g Curing salt (German Curing)
3g White pepper
2g nutmeg coriander
2g sweet paprika
1g ginger
cutter aids (for reddening) by manufacturer or 5g mosterd powder
0,8 g ascorbic acid (vitamin C)
Little Gasthaus Blog: https://littlegasthausbbq.blogspot.com/
