German Street Food Thuringian Bratwurst Style made easy littleGasthaus The German Sausagemaker

 

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.

I hope you enjoyed this recipe!

Sausage for everyone, just make it yourself. how to Video, little Gastha...

• Sausage, back to the roots of modern sausage making.

• The art of making delicious sausage with your own hands, 

• without a motor or electricity. As simple as possible. 

• So that you can do it too!

German Smoked Bratwurst Mettwurst howto Video littleGasthaus the German ...

Smoked Bratwurst Mettwurst

Ingredient: 

 500 gram. pork shoulder without bone, slightly frozen

 450 gram. lean pork belly without bone, slightly frozen 

Spices and ingredients . Per 1000 gram smoked bratwurst

46 g curing salt

 3.5 g of cane sugar

 3.5 g white pepper, ground 

8 g yellow mustard grains

Production

3-4 mm cutting disc 

The individually tied up rings 

tempered in a 15 ° C - 20 ° C with good ventilation and a humidity of 85% - 90% hang until the sausage Change dark pink by the casing. 

Dry sausages for 24 hours at max. 20 ° C 

cold smoke 6 hours 

2 days hanging in a 12 ° C -15 ° C not to dry place.

 

#sausage#brats#bratwurst

Gyros Style Sausage German Bratwurst How To Video littleGasthaus theGerm...

Homemade Gyro BBQ Sausage

Gyros spice:
2.5   grams of coriander
2.5   grams of black pepper
1.75 grams of thyme
1      gram  of chilli flakes
2.5   grams of cumin
1.25 grams of marjoram
2.25 grams of oregano
5     grams sweet peppers
0.5  grams of cinnamon
7.5  grams of salt

 Sausage Recipe: 

Wurst/Sausage: approx. 2270 g / 5 Ibs

Gewürze/Spices for 1000 grams meat

Rückenspeck / back fett                800   grams

pork neck                                    1400   grams
Salt                                                   5    grams
Gyros seasoning                               7.5 grams
White pepper                                    1    gram
Stewed onions                                10    grams

 

3 mm meat grinder disc
Sheep sausage casings 22-24 or larger

 

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#Germansausage,#Bratwurst,#littleGasthaus,#theGermanSausageMaker,#Germanrecipe,

Hot Italien Sausage Bratwurst how to Recipe Video TheGermanSausageMaker ...

 

My video shows how I make Italian sausages. without colours or preservatives, From the ingredients to the grilled sausage.

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German Fleischwurst Summer-sausage, #littleGasthaus #SummerSausage #GermanSausage

classic German Fleischwurst, Bier Wurst,

ingredients:
1.7 kg pork shoulder
0.5 kg pork bacon well chilled
0.3 kg ice snow/ice water

spices:
44 g of the nitrite curing salt
  2 g ground pepper
  1 g of ground nutmeg
  1 g ground ginger
  1 g ground coriander

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Pepper Sausage Paprika Bratwurst Step by Sep Video

Ingredients

• Quantity per 1000 grams
• 
  
• 600 grams Pork shoulder
• 400 grams Shoulder pork fat
•   20 grams Salt
•     2 grams with ground Pepper   
•     1 grams paprika powder sweet
•     1 grams chile Powder
  
•     0.5 grams paprika powder hot
•    20 grams red bell pepper finley cut
•  best sheep casing 24/26 mm or 30mm pork casing
  

  Instructions for Paprika Bratwurst:
  

• Prepare the meat: Start by trimming off any excess fat and connective tissue from the pork shoulder. Cut the shoulder into small chunks, around 1-inch in size. Cut the shoulder pork fat into small pieces as well.
• Grind the meat: Using a meat grinder, grind the pork shoulder and shoulder pork fat together. You can use a medium or coarse grind setting, depending on your preference. Ensure that the meat is evenly ground.
• Season the meat: In a large mixing bowl, add the ground meat mixture. Add salt, ground pepper, sweet paprika powder, hot paprika powder, and finely cut red bell pepper. Mix everything together well, ensuring that the seasonings are evenly distributed.
• Stuff the sausage casings: Soak the sheep casing in water to remove any excess salt and make them more pliable. Attach the sausage stuffer attachment to your meat grinder or use a dedicated sausage stuffer. Feed the soaked casing onto the stuffer tube and then fill it with the meat mixture, ensuring that there are no air pockets. Twist the casing at regular intervals to form individual sausages.
• Let the sausages rest: Once all the sausage is stuffed, let them rest in the refrigerator for at least 1 hour. This will help the flavors meld together and improves the texture of the sausages.
• Cook the sausages: Paprika bratwurst can be grilled, fried, or cooked on a stovetop. Heat a grill, pan, or skillet over medium heat and cook the sausages until they are browned on all sides and reach an internal temperature of 160°F (71°C). Depending on the thickness of the sausages, this will take around 10-15 minutes.
• Serve and enjoy: Once cooked, remove the sausages from the heat and let them rest for a few minutes before serving. Serve the paprika bratwurst on buns or with your favorite side dishes. Enjoy!

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German Bratwurst 100% Pork meat homemade for grilling and BBQ

Bratwurst 100% Pork meat homemade for grilling and BBQ 

Ingredients: 
 4.4 lbs pork back (2kg)
 3 Ibs pork belly (1,5kg)
    per kg of meat 20 grams of Salt 
 2 grams white Pepper 
 1 gram allspice 
 1 gram Garlic Powder 
 1 tsp Marjoram

 Make sure that the meat is well marbled and spare not with the fat ..and work close to the recipe.This will guarantee a good product.

German Street Food Bratwurst Homemade littleGasthaus TheGermanSausageMaker

 Bratwurst is a popular German street food that has been enjoyed for centuries. It is a type of sausage made from finely chopped meat, usually pork, and spices such as coriander, nutmeg, and ginger. 

The sausages are boiled before being pan-seared to give them a crispy exterior and a soft interior.

 

 There are hundreds of different variants, often different in regions and sometimes from city to city. Often the recipes have been in the family for generations.

 Bratwurst is often served with mustard ketchup and a crispy bread rool and it can be convenietly enjoyed while walking around the streets.

 

Homemade German Sausage

 Ingredients:

 

1.5 kg pork belly,
0.5 kg of pork shoulder,
1-2 hog casing,
2 egg whites,
Spices / kg:
20 gram salt,
  2 gram pepper ,
  1 gram Allspice,
  1 gram ginger,
0.5 gram cardamom

 

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HOW TO MAKE German Mustard, Recipe, for Bratwurst Senf Rezept

No Brats without mustard!!
Easy recipe for German mustard.
 

Instructions in the video!

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