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.
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/
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!
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.
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
No Brats without mustard!! Easy recipe for German mustard.
Instructions in the video!
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