The Ultimate Guide to German Sausage Spices

 

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,

A Bratwurst for America

 

 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:

1. 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.
2. Add the Spices: Mix in the salt, black pepper, mustard powder, smoked paprika, and garlic powder until well combined..
3. 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.
4. 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
5. 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.
6. Rest the Sausages: Let the sausages rest in the refrigerator for at least 12 hours to develop flavor.
7. 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.
8. 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.

Pulled Pork in my BBQ BOX, Homemade littleGasthaus #pulledpork #BBQ #bbqsmoker

 

This video is 10 years old, today there is the 4th generation. 

I have improved the box a few times over the years. 

Now you can use it to grill, bake, cook, smoke and more. 

With an "oven" that isn't one, 70% made from locally grown materials, transportable and easy to build yourself. 

Let me know if you are interested in the BBQ_BOX_Smoker, write me in the comment. 

I think it's not just for hermits and bush people. 

I would like to set up a channel with memberships to further develop the box with you. 

Next year there will be some changes, longer trips through Germany in my RV are coming up. 

A lot of outdoor cooking with the BOX , Sausage making and smoking. 

More about that in a separate video. 

 

 #pulledpork #BBQ #bbqsmoker

Nurnberger Bratwurst, Rostbratwurst German HowTo Video Recipe LittleGasthaus #Sausage#GermanRecipe#GermanBratwurst

 

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

 _________________________________________________________________________________

 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!

Bavarian Smoky Sausage: A Taste of Bavaria in Every Bite ! littleGasthau...

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

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!

very simple Braunschweig sausage spread littlegasthaus style

 

Very fast bread spread from Sausage

 two ingredients:

 

Pork belly and Fillet of ham. 

 

 watch the video for instructions!

6 delicious sausage recipes perfect for making at home!

Today we're taking you to a pork paradise as we show you 6 delicious sausage recipes 

perfect for making at home!

 

Here are some examples of what can be conjured up with sausage meat 

Timestamps

0:05 - Giant Sausage & Egg McMuffin

2:56 - Creamy Sausage Parpadelle

4:25 - Giant Christmas Sausage Roll

5:13 - Tuscan Sausage Stuffed Pasta Shells

7:55 - Tuscan Sausage Lasagna

9:30 - Cajun Chicken And Sausage Pasta

 

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

meat cheese meatloaf Bratwurst Fleischkäse Recipe Video littleGasthaus T...

Fleisch Käse recipe. This recipe is not like the one in the video I changed it a little bit to the American taste. This one contents beef meat and mushroom’s. Let me know if you want to solid pork meat recipe.

Ingredient: amount in grams, spices are gram per kilo meat mix, including ice.

Meat:

320 gram Beef shoulder

200 gram pork neck

240 gram pork Beckford

200 gram ice snow, or ice water

Spices:

26 g curing salt

1.2 g white pepper

0.8 g sugar

0.6 g Ginger

0.4 g Cardamom

20 g mushroom, Champignon sliced, mix in last! if you like.

https://littlegasthausbbq.blogspot.com/2021/12/thueringer-style-bratwurst.html

German Street Food Thueringer style Bratwurst Recipe

 

how to make German Bratwurst Thueringer style.

instructions in the video

ingredient:

1.2 kg pork Shoulder

0.8 kg pork back fat

pork or sheep casing caliber 26 to 28 mm

spices for 2 kg :

44 g regular salt

6 g white pepper ground

2 g Caraway seed ground

1g marjoram

The Thuringian Rostbratwurst is a hearty, spicy bratwurst specialty from Thuringia that can look back on a long culinary tradition. The first documented mention of the Thuringian bratwurst dates back to 1404, when casings for bratwurst were listed in an invoice from the Virgin Monastery in Arnstadt. Since then, the Thuringian bratwurst has found many prominent friends, including Martin Luther and Johann Wolfgang von Goethe

The Thuringian Rostbratwurst is an approximately 15 to 20 cm long, medium-fine grilled sausage in a narrow natural casing with a diameter of around 2 cm. The meat is light pink to light gray and medium-fine. The sausage has a piece weight of around 100 to 120 grams. It is usually sold raw, but sometimes also brewed. The spices used for the Thuringian bratwurst are subject to some regional differences: In eastern Thuringia the sausage has a clear caraway note, whereas in northern Thuringia it has a distinct caraway note Marjoram is the dominant spice

The Thuringian Rostbratwurst is not only a Thuringian national dish, but also a real economic factor. Every year, thousands of visitors make the pilgrimage to the Rostkultur bratwurst festival in Erfurt In addition, the Thuringian Rostbratwurst was classified as a regional specialty by the European Union (EU) in 2003