sausage around the world Part 2

5 Country, 5 Sausage

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.

Delicious Homemade Hot Dogs: Grinding and Filling Franks by Hand #Sausage,#wurstrecipe,#Germanrecipe,

 

 

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/

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!

homemade German-style paprika bratwurst:

      homemade German-style paprika bratwurst:

Ingredients:

• 750 grams pork shoulder (with some fat)
• 250 grams pork back fat
• 15 grams salt
• 5 grams black pepper
• 5 grams sweet paprika
• 2 grams smoked paprika
• 2 grams garlic powder
• 2 grams onion powder
• 2 teaspoons mustard seeds
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon ground coriander seeds
• Hog casings (soaked in water)

Instructions:

1. Cut the pork shoulder and back fat into small chunks. Make sure to remove any sinew or tough parts.
2. In a large bowl, combine the pork shoulder and back fat with the salt, black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, mustard seeds, ground caraway seeds, and ground coriander seeds. Mix well until all the seasonings are evenly distributed.
3. Pass the mixture through a meat grinder using a fine grind disc. Alternatively, you can use a food processor to grind the meat, but make sure not to over-process it to avoid a mushy texture.
4. Soak the hog casings in warm water to make them pliable. Rinse them thoroughly to remove any salt or debris from the packaging.
5. Attach a sausage stuffing tube to your meat grinder or sausage stuffer. Slide the soaked hog casing onto the tube, leaving a few inches of casing hanging off the end.
6. Fill the sausage stuffer with the ground meat mixture and start cranking or pressing the meat into the casings. Make sure to maintain an even pressure, filling the casing but avoid overstuffing.
7. Once you have reached the desired length, twist the filled casing to form individual sausages, about 4-6 inches long. Repeat the process with the remaining meat mixture.
8. Refrigerate the sausages for at least 4 hours or overnight to allow the flavors to meld and the sausage to firm up.
9. To cook the sausages, grill them over medium heat or pan-fry them in a skillet with a little oil until they are browned on the outside and cooked through, about 10-15 minutes.
10. Serve the homemade paprika bratwurst with your favorite sides, such as sauerkraut, mustard, bread, or potato salad.

Enjoy your homemade German Style Paprika Bratwurst!

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

Krakauer, kielbasa, smoked Polish sausage

Krakauer, kielbasa, smoked Polish sausage

 

 

 

 

 

 

Schweinedarm 28/30 mm

Rezept: 5 pound Sausage

Fleisch / Meats

1022 g Rindfleisch / Beef                  mix with back fett                 8 mm Scheibe wolfen / 8mm Grinder

114 g Rückenspeck / back fett           mix with beef

568 g Schweinebauch / pork belly                                                   8 mm Scheibe wolfen / 8mm Grinder

568 g Schweineschulter / pork shoulder                                         8 mm Scheibe wolfen / 8mm Grinder

Gewürz

  2,27 g Knoblauchpulver / garlic

  1,14 g Koriander / coriander

  4,54 g Muskat / nutmeg

  4,54 g Paprika (rosenscharf) /paprika powder hot

  4,54 g Pfeffer (weiß) / withe pepper

45,42 g Salz (Pökelsalz) / curing salt

  6,81 g Senfkörner / mustart seed                        Am Ende dem Brät dazu geben / add at the end mixing

  4,54 g Traubenzucker (Dextrose) /suger

Make sure the meat temperature is just about freezing . Grind meat and place in the big bowl for mixing.

Add the spices and mix well, make sure the meat get slightly sticky. keep a low temperature of the meet. 

Store in a freezer to cool the meat down. Now fill into Pork casing caliber 28 to 30 mm.

Cook the sausage in light salty water for 30 minutes. 

 Then smoke at 70°C for 3 hours 

If you like the blog, Subscribe!
If you have any suggestions or improvements, please let me know.

And ... If you'd like to support me a little, visit my advertisements.

Bierwurst in a jare Beer Sausage how To Video littleGasthaus theGermanSa...

 

 Ingredients per 1 kg
• 30% lean Pork Shoulder (400 g)
• 30% pork belly bone-in (500 g)
• 15% ice-snow (100-150 g)
 

Spices per KG
• 18 g nitrite curing salt
• 2 g black pepper
• 0.5 g nutmeg
• 0.5 g coriander
• 0.5 g of caraway seeds
• 4 g cutter aids X
• 3g mustard seeds

 X Alternaive: Baking powder containing phosphate and vitamin C may be a good substitute (important: NO tartaric acid!), And the baking soda can bring about a desired decrease in the pH value.

 Baking powder (3g / kg)

If you like the blog, Subscribe!
If you have any suggestions or improvements, please let me know.
And ... If you'd like to support me a little, visit my advertisements.

Smoked Wiener little Knockwurst Knackwuerstchen Video Recipe theGeramanS...

  

 Wiener Recipe:

Ingredients:
1000 grams of pork neck
   600 grams of beef
   500 grams of pork back fat
   400 grams of ice snow / ice water

Spices:
60 grams of German nitrite curing salt,
   3 grams of white pepper ground
1.5 grams of mace ground
1.5 grams of sweet paprica

Instruction:

Meat temperature 30-32 ° F
Grinder disc 2 mm
Cutter slowly add 2/3 of the ice snow
cutter quickly, slowly add the rest of the ice snow, cutter until the temperature rises a few degrees
mix and swipe with your hands until a good bond.
fill in to sheep's casing.
let the sausages dry for 3 hours
Smoke approx. 60 minutes at 140-158 ° F
Cook at 158 ° F for 15 minutes
Cool down quickly in ice water
Let dry, then store in the fridge

 

If you like the blog, Subscribe!
If you have any suggestions or improvements, please let me know.
And ... If you'd like to support me a little, visit my advertisements.

 

 

Knockwurst Bockwurst German Sausage Recipe Video theGermanSausageMaker ...

 Ingredients: 

 

1000 g pork neck

1000 g of beef

  300 g pork neck fat

  400 g ice water / ice snow

_______

3200 g

Spices :   

 

Divide by 3.2 for grams per 1000 g of meat

   64  g curing salt

     4  g white pepper

   2.6 g nutmeg

   1.3 g garlic powder

Cool meat down to approx. 0 ° C
then mix in spices
first 5 mm meat grinder disc then 2 mm
If necessary, you can also use a 3 or 4 mm wolf disc twice
mix in ice cream in small portions, work the meat until it is soft and sticky
Use 30 mm pork sausage casings or 26 mm sheep sausage casings or larger.
Let dry overnight, smoking at 70 ° C for 1 - 1.5 hours.
Finally, the smoked sausage is still warm and brewed at 70 ° C for 1 minute per 1mm diameter approx. Cool down in ice water so that the sausages don't get wrinkled.

Guten Appetiet !

If you like the blog, Subscribe!
If you have any suggestions or improvements, please let me know.
And ... If you'd like to support me a little, visit my advertisements.

 

 

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

 

If you like the blog, Subscribe!
If you have any suggestions or improvements, please let me know.
And ... If you'd like to support me a little, visit my advertisements.

 

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

German Mettwurst semi dry How To Video LittleGasthaus TheGermanSausageMaker

Mettwurst

  

 

Fleisch/ meat: approx. 2270 g / 5 ibs 

 

Rückenspeck / back fett           227 gramm 

Schweinebauch / pork belly     817 gramm 

Schweineschulter / schoulder 1362 gramm 

 

Gewürz/Spiced: per 1000Gramm Meat 

 

Knoblauchpulver / garlic                  0,68 g 

Muskat / nutmeg                               0,91 g 

Nelken / clover                                  4,54 g 

Paprika (edelsüß) / paprika (sweed)  2,27 g

Pfeffer (weiß) / withe pepper             6,81 g 

Piment / allspice                                 2,27 g 

Salz (Pökelsalz) / curing salt            49,94 g 

Senfkörner / mustart seed                 13,62 g 

 

approx. 6 Meter Pork Casing 30 Millimetre

 

 If you like the blog, Subscribe!
If you have any suggestions or improvements, please let me know.
And ... If you'd like to support me a little, visit my advertisements.