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

Mettwurst Bigsize no Casing German Sausage how to Recipe Video, LittleGasthaus, t...

 

Mettwurst cookt in a Jar. How to, Wurst sandwich topping #Wurst #thegarmansausagemaker #germansausage 

 ingredients: 

600 grams of pork shoulder 

400 grams of pork belly 

  20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

0.5 grams of mace 

0.2 grams of ginger 

0.2 cardamom 

     3-4 Jars

 

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.

 

 #Wurst #thegarmansausagemaker #germansausage #Bratwurst

 

Spreadable Mettwurst, German Sausage, howto Recipe Video littleGasthaus ...

 

 Homemade Spreadable Mettwurst, Streichmettwurst HowTo Video. Always remember you’re handling raw meat. The ready product Has to stay in the refrigerator the whole time before you eat it. It can stay there up to a week. When open sausage casing you should eat at the same day.

 ingredients: 

600 grams of pork shoulder

400 grams of pork belly 

 20 grams of curing salt 

   1 gram of paprika 

   2 grams of white pepper 

   0.5 grams of mace 

   0.2 grams of ginger 

   0.2 grams cardamom 

 20 grams of onions sautéed in the pan 

artificial cellulose casing 50-60mm diameter

 

 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.

 

 #Wurst #thegarmansausagemaker #germansausage 

Liver Wurst set, German Sausage Maker How To Video

Meat
440 g pork shoulder
320 g pork belly
240 g liver

Ingredients Per kilo meat
60 g salt
3 g white pepper
1 g of ginger
0.6 g Macis
0.4 g cardamom
0.4 g allspice
0.4 g Thyme
30 g of braised onions

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.

 

 

German Classic Potato Saled Kartoffelsalat How To Video littleGasthaus T...

Ingredients for 1 kg Potato Salad

600 grams of jacket potatoes
150 grams of Viennese sausage
2 hard-boiled eggs
1.5 medium onions
2 pickled cucumbers
4-5 tbsp mayonnaise
2 tbsp sweet cream
4 tbsp cucumber water
2 tbsp chives
1 tsp mustard medium hot

 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.

 

 

Orange Mustard Your Way How To Video littlegasthaus

 Ingredient list:
 
 5 tbsp medium hot mustard
7 1/2 tbsp pureed orange
1 tsp liquid smoke
  1/4 tsp ground coriander

 Keep the jar 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.

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

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

Instructions in the video!

 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.

Bernds smoky Beef ribs stuffed Bell pepper and more

• 
  

Stuffed Bell pepper

Ingredients for 2 people:

2 big paprikas

1 small cup of rice1 small tin of passed tomatoes

1 medium-sized onion

1 garlic toe

3 tablespoons olives (black)

50 g of cheese (Gouda, Cheddar, Parmesan)

Salt, pepper1 TL Italian mixed herbs 

125 ml vegetable stock 

50 ml cream

1 chili pod

Peel the onions and the garlic and cut in small cubes. The olives cut in thin disks. Wash the chilli remove cores and dice small. grate the cheese.

1 cup of rice with 

1 1/2 cups of water allow to boil, then simmer on low heat.

Add 1 pinch of salt. 

In a frying pan heat up some olive oil. sear the onions in it. If the onions are glazed, add garlic and chili. briefly simmer, then add the tomatoes. Allow the sauce to simmer. Add, salt, pepper and Italian mixed herbs spice to taste. Approximately 1 tablespoon of cut onions and 2 tablespoons tomatoes, these are required for the sauce. Preheat the oven to approx. 180°C. Wash the bell pepper and dry. Cut off the lid of the bell pepper. Remove cores and tendon from paprikas. Coat from the outside with some oil and give for approx. 8 minutes in the smoker. In the interim mix boiled rice with the tomato sauce for filling. Fill rice tomato sauce in the bell pepper. Cover with grated cheese, close the bell pepper lid on it place in to smoker. For approx. 15 minutes allow to bake. Add salt, pepper and spices to taste. Top with sour cream.

Ingredients for 2 people:

Smoker BBQ German summerparty Dog association, Hundeverein

 

Beer-But-Chicken
Ingredients:

For the Brine:
3 Tbs of salt 
2 Tbs brown sugar 
3 bay leaves 
3 garlic toes or more
1 Tbs thyme 
1 Tbs of oregano 
1 big onion 
1 Tbs of honey 
3 Tbs of soy sauce 
2 Tbs of pepper, ground 
1 lemon, juice and meat 
17 ounce  O juice 
17 ounce water 


Dry-Rub: 
1 Tbs. black peppercorn, freshly ground 
1 Tbs. Celery seeds or celery salt 
1 Tbs. Cayenne 
1 Tbs. dry thyme 
1 Tbs. dry marjoram 
2 Tbs. Paprika sweetly 
1 Tbs. Mustard powder 
1 Tbs. Salt 
1 Tbs. brown sugar



1 chicken
1 beer can, alternatively a Beer-Butt-Chicken-seat
Beer


Preparation.

Merge the Brine and insert the chicken 24 h.
The next day dry and rub with the Dry-Rub. The beer can or the other vessels fill to 2/3 with beer and enter the chicken. Chicken on the beer can put in the closed BBQgrill or in the smoker at 350-390degrees approx. 60 minutes.
Ideally with the temperature probe in the breast fillet sting and put the center temperature on 160 degrees.
By the Brine and the evaporating beer the chicken becomes tender and juicy.

Brine:
A method for increasing the water content in the meat and thereby making the meat more moist and tender. Brining can impart salt and flavour into the meat