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!

Mediterranean Meat Cheese, Fleisch Käse, Step by Step Tutorial The Germa...

Today, I will show you how to make your very own Mediterranean meatloaf 

using simple ingredients.

First, let's talk about the versatility of the Mediterranean meatloaf. 

You have the freedom to get creative and choose your own fillings. 

You can add pepperoni, zucchini, rosemary, or parmesan to make it even more flavorful.

However, if you prefer to follow a specific recipe, you can use mine as a guide. 

My recipe includes dried tomatoes, olives, mozzarella, and basil for that true Mediterranean taste.

To start, make sure you have 1 kg of base mixture. You will need 

50% pork neck (500 g),

 20% pork back bacon (200 g), 

15% lean beef (150 g), and 

15% crushed ice (150 g). 

Grind the meat using a meat grinder with a 3 mm plate. 

Repeat the process twice and freeze the meat slightly in between.

Next, let's talk about the spices. 

For every kg of base mass, you will need 

20 g of nitrite curing salt, 

3 g of cutting aid, 

2 g of onion powder, 

2 g of white pepper, 

0.75 g of mace,

 0.5 g of thyme, 

0.5 g of oregano, 

0.5 g of sweet paprika powder,

 0.25 g of cardamom, and 

0.25 g of ginger powder. 

Mix these spices well with the meat.

Now, it's time to add the insert.

This is where you can get really creative. 

I recommend using around 30% extra as an insert. In my recipe, 

I used 

100 g of firm mozzarella, 

75 g of dried tomatoes (oil drained), 

75 g of olives (be mindful of the salt content), and 

25 g of fresh basil. 

Mix these ingredients with the meat mixture.

Now, let's move on to baking.

 Preheat your oven to 180°C and bake the meatloaf for 15 minutes. 

Then reduce the temperature to 120°C and continue baking. 

The baking time will depend on the size of your mold, but as a general rule, it's 1 hour per kg.

 Alternatively, you can measure the core temperature and bake until it reaches 69-72°C.

After baking, let the meatloaf cool for 10 minutes. Then, carefully remove it from the mold and serve.

Now you have your very own delicious Mediterranean meatloaf! Enjoy your meal and feel free to experiment with different ingredients and flavors. 

Thank you for watching and happy cooking!

Apple Onion Liver Sausage Delicious Recipe: A Step-by-Step Tutorial theG...

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!

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!

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

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!

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.

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.