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/

Mastering the Art of Smoked Ham: Unleashing the Ultimate Flavor

 

 

We uncover the age-old secrets of curing and smoking hams to create a culinary masterpiece with an unrivaled taste. 

In this highly informative video, we take you step-by-step through the intricate process of transforming ordinary pork hams into a work of art. 

Requiring patience and precision, the hams undergo a meticulous 15-day curing process. 

During this time, they undergo a transformative ritual - being washed and watered for two days to enhance their tenderness and moisture content. 

Following this, the hams are expertly air-dried for an additional two days to ensure optimal texture and flavor development. 

The hams are then exposed to the gentle embrace of a fragrant wood-fired smoke for a full 12 hours. 

This smoking process imbues the hams with a unique flavor. Each batch of hams need 12-hour rest, allowing the flavors to marry and settle. 

This rest period is repeated three times, perfecting the harmony between the curing, smoking, and resting stages.

From Porkloin to Mouthwatering Cured and smoked Ham A Step-by-Step Guide...

 (Part 1)  curing ham from porkloin! 

In this video, we will guide you through the process of creating a delicious and flavorful cured ham using high-quality ingredients.

 

For every kilo of meat, you will need the following:

- 35 grams of curing salt: This essential ingredient ensures safety and preservation during the curing process.

- 3 grams of glucose: Adding a touch of sweetness, glucose enhances the flavor profile of the ham.

- 3 grams of brown sugar: Along with glucose, brown sugar contributes to the overall taste and lends a tempting caramelized touch.

- 0.2 grams of ascorbic vitamin C: Known for its antioxidant properties, ascorbic vitamin C helps to maintain the meat's color and prevent oxidation.

- 13 grams of black pepper: This versatile spice brings a bold and peppery kick to the cured ham.

- 3 grams of juniper berries: Known for their aromatic properties, juniper berries infuse a delightful earthy and pine-like flavor.

- 2 bay leaves: These aromatic leaves add depth and lend a subtle herbal fragrance to the ham.

- 5 grams of coriander: Coriander seeds contribute a warm and citrusy note to the cured ham, enhancing its overall taste.

- 9 grams of ginger: Adding a hint of spiciness, ginger complements the richness of the ham and adds a zesty flair.

By carefully measuring and combining these ingredients, you will create a mouthwatering and fragrant cured ham that will be sure to impress family and friends. Follow along with our step-by-step instructions and make your own delicious cured ham from porkloin right at home. Don't forget to subscribe to our channel for more exciting recipes and cooking tips. Enjoy the delightful aroma and flavors of homemade cured ham!

German Street Food Thuringian Bratwurst Style made easy littleGasthaus The German Sausagemaker

 

Bratwurst with only hand grinder and filler, only 4 spices, salt and an egg..
[Image of traditional German Bratwurst]

Making your own sausages is a great way to control the ingredients and ensure that you're getting a high-quality product. It can also be a fun and rewarding experience.

In this blog post, I will show you how to make bratwurst using only a hand grinder, filler, and a few simple ingredients. This recipe is perfect for making small portions of sausage for daily use.

Instructions:

1. Grind the pork shoulder and pork belly through the fine grinding plate of your hand grinder.
2. In a large bowl, combine the ground pork, salt, pepper, caraway seeds, nutmeg, and egg. Mix well until the ingredients are evenly distributed.
3. Using the sausage stuffer attachment on your hand grinder, fill the sausage casings with the pork mixture. Be sure to pack the casings tightly so that there are no air pockets.
4. Twist the filled casings into links and prick them with a needle to release any air bubbles.
5. Refrigerate the bratwurst for at least 30 minutes before cooking.

Cooking Instructions:

There are a few different ways to cook bratwurst. Here are two of the most popular methods:

* Grilling Preheat your grill to medium-high heat. Grill the bratwurst for 10-15 minutes, turning occasionally, until they are browned and cooked through.
* Pan-frying: Heat a tablespoon of oil in a large skillet over medium heat. Add the bratwurst and cook for 5-7 minutes per side, turning occasionally, until they are browned and cooked through.

Tips:

* If you don't have a sausage stuffer attachment, you can use a spoon or your hands to fill the casings.
* If you don't have sausage casings, you can use plastic wrap to make your own.
* You can also add other spices to your bratwurst, such as paprika, garlic powder, or onion powder.
* Bratwurst can be stored in the refrigerator for up to 5 days.

Conclusion:

Making your own bratwurst is a simple and rewarding experience. With just a few ingredients and a hand grinder, you can create delicious sausages that are perfect for grilling, pan-frying, or enjoying in a variety of other dishes.

I hope you enjoyed this recipe!

BBQ chicken legs with grilled vegetables how to Video little Gasthaus, T...

 

 Video will be replaced shortly!

 

Chicken Rub

½ cup paprika powder, noble sweet
3 teaspoons of cayenne pepper
5 teaspoons of black pepper, freshly ground
3 teaspoons of onion powder
6 teaspoons of garlic powder
6 teaspoons of salt
2 ½ teaspoons oregano, dried
2 ½ teaspoons of dried thyme

If that's too much for you, use half

 

use chilli oil or frying oil to sprinkle. 

 

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German Fleischwurst Summer-sausage, #littleGasthaus #SummerSausage #GermanSausage

classic German Fleischwurst, Bier Wurst,

ingredients:
1.7 kg pork shoulder
0.5 kg pork bacon well chilled
0.3 kg ice snow/ice water

spices:
44 g of the nitrite curing salt
  2 g ground pepper
  1 g of ground nutmeg
  1 g ground ginger
  1 g ground coriander

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Make Hot Dog Frankfurter sausages know what's inside Recipe Video #littlegasthaus #HotDog #Franks

Hot Dog Frankfurter sausages Franks know what's inside.

German Sausage Recipe Video
#littlegasthaus #HotDog #Franks

For 5 pounds of sausages!
Ingredients:
2 Ibs. pork shoulder or ham
2 Ibs. pork neck
1 Ibs. backfat
1 Ibs. crunched ice or ice water
5 Meter sheep casing curing salt

Spices per 1kg sausage:
3g White pepper
2g nutmeg coriander
2g sweet paprika
1g ginger
 cutter aids (for reddening) by manufacturer
0,8 g ascorbic acid (vitamin C)

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German Bratwurst 100% Pork meat homemade for grilling and BBQ

Bratwurst 100% Pork meat homemade for grilling and BBQ 

Ingredients: 
 4.4 lbs pork back (2kg)
 3 Ibs pork belly (1,5kg)
    per kg of meat 20 grams of Salt 
 2 grams white Pepper 
 1 gram allspice 
 1 gram Garlic Powder 
 1 tsp Marjoram

 Make sure that the meat is well marbled and spare not with the fat ..and work close to the recipe.This will guarantee a good product.

German Street Food Bratwurst Homemade littleGasthaus TheGermanSausageMaker

 Bratwurst is a popular German street food that has been enjoyed for centuries. It is a type of sausage made from finely chopped meat, usually pork, and spices such as coriander, nutmeg, and ginger. 

The sausages are boiled before being pan-seared to give them a crispy exterior and a soft interior.

 

 There are hundreds of different variants, often different in regions and sometimes from city to city. Often the recipes have been in the family for generations.

 Bratwurst is often served with mustard ketchup and a crispy bread rool and it can be convenietly enjoyed while walking around the streets.

 

Homemade German Sausage

 Ingredients:

 

1.5 kg pork belly,
0.5 kg of pork shoulder,
1-2 hog casing,
2 egg whites,
Spices / kg:
20 gram salt,
  2 gram pepper ,
  1 gram Allspice,
  1 gram ginger,
0.5 gram cardamom

 

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Cristmas beef olives

beef olives

---

Ingredients
4 thinly sliced beef flap, beef olives,  
1 onion
1 red onion
2 carrot 
750ml red wine  
1 Leek 
2 bell peppers
a few pickled cucumbers,
Salt, pepper

---

Stuffing Ingredients
1 onion 
4 Teaspoon Dijon mustard, 
8 strips of bacon,
   Salt, pepper

Process as shown in the video
Remove the beef olives from the dish and keep warm. Blend the remaining sauce until no lumps remain. Thicken with cornstarch if necessary.

 green beans wrapped in bacon

                                                   

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BBQ Gypsy sauce for Schnitzel, Pork, German Ziegeuner Sauce

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Recipe Zigeuner Sauce 

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   1 red bell pepper,
  1 green pepper,
  1 onion,
  2 tablespoons flour,
  1 large tablespoon butter,
  1 tablespoon brown sugar,
  1 tbsp. jalapenos,
  1 teaspoon Paprika powder,
  2 cloves garlic ,
  2 cups chicken broth,
100 grams Catsup,
  20 grams tomato paste,
Cook butter frothy, then fry the onions translucent, then add the flour, the whole mix well. This is important to give the right consistency of the finished sauce. Ad the rest of the ingredients and bring to a boil, reduce temperature and simmer for about 15 minutes or until the peppers are softly .
Watch the video for more tips.

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Smoket Trout how to Video Brine recipe, alternative technique littleGasthaus

instructions in the video

 

Brine Recipe Fish:

• 3 tablespoons salt,
• 2 tablespoons sugar,
• 1 tablespoon onion powder,
• 1 tablespoon parsley,
• 1 tablespoon chives,
• 1 tablespoon dill,
• 1 teaspoon lavage,
• 1 teaspoon parsley,
• 1 teaspoon celery,
• 1 teaspoon dry mustard,
• 1 teaspoon garlic powder,
• 1 teaspoon black pepper,
• 5 grams citric acid,
• 1/2 teaspoon Kokum
• Use to mix all the ingredients a grinder.

Baby Back Ribs Barbecue Spare Ribs

Are you one of those people that tremble at the thought of cooking ribs?  Maybe you haven’t tried it yet because you think you need a BBQ pit mounted on a trailer?  Or maybe you’ve been told you need an entire afternoon to cook your ribs.  Well, fear not young griller, if you have a grill and an hour and a half to kill on a nice afternoon, that’s all you need to grill up some delicious baby back ribs!
There are basically two types of pork ribs, spare ribs and baby back ribs.  St. Louis style ribs are just spares with the tips cut off, so we’re still talking about two main parts of the pig.  Spare ribs are much larger and have more meat, so they take around 4 hours to grill properly “slow and low”.  Baby back ribs, on the other hand, are much smaller racks with nice marbling of fat, so it only takes around an hour and a half to grill them on the typical gas or charcoal grill.  This makes baby back ribs the perfect confidence-building barbeque meat to start your path to the competition circuit (or just bragging rights in the neighborhood).  So from now on, we’re going to talk about a quick technique to grilling ribs.  We’ll cover spare ribs in another article, but they aren’t that hard either on a typical grill.  For now, let’s talk about the quickest path to some delicious, shirt staining ribs!
Simple and QUICK Grilled Baby Back Ribs…
Let’s look at this technique step by step…
Step 1, Remove the skin.  Ok, I promise, this is THE hardest part of the job.  There is this really thin skin on the back of the ribs that doesn’t look like much, but after it cooks it’s as tough as leather.  Using your finger nail on the edge of one side and get under the skin.  Use a paper towel to grip it and tear it off the back of the baby back ribs.

Step 2, Rub ‘em down.  One of the keys to a good rib is the rub.  What’s the key to a good rub?  That depends on who you ask.  Want to know a secret?  A lot of the top BBQ guys out there competing use store-bought rubs.  The fun to a good rub though it experimenting and coming up with your own.  Here’s a starter rub, use it as a launching point to your own BBQ deliciousness!  Use your rub to generously cut the ribs, front and back and then cover them with plastic wrap and let them cure a bit in the refrigerator.  This step allows the rub to sort of “dry marinade” the meat.

Step 3, Soak some wood chips. We want to add some smoke flavor to these ribs.  Fruit woods like apple and peach provide a nice subtle smoke, while hickory and mesquite are very strong.  I prefer fruit, but it’s up to you.  Soak your chips or chunks of wood for at least 30 minutes prior to grilling
 
Step 4, Light the grill. While the ribs are sitting in their new rub, let’s set up the grill.  The gas grill is easy.  Make yourself a smoke pouch with the soaked wood chips, light half of the burners to high and leave the other half unlit.  The charcoal grill isn’t that much harder though.  Simply light a chimney full of coals and wait until there is ash forming on the top coals.  Pile all of the coals to one side of the grill and put a drip pan with about 1 inch of water on the cool side.  

Step 5,  Start grilling.  Place the ribs over the cool side of the grill, toss the wood chips onto the coals (if using a charcoal grill) and close the lid.  Seriously, I told you this was easy!

Step 6, The Sauce! After about an hour of grilling, it’s time to hit them with a little sauce.  We do this towards the end for two reasons.  One, we don’t want the sugar in the sauce to burn.  The other reason is that we want that rub to create a nice bark or crust on the ribs.  What sauce should you use?  Again, this ranges from your Grandpa’s secret sauce to a nice store-bought sauce.  Whatever you’ve got, slather it on those ribs and close the lid again.  If using charcoal, go ahead and throw about 10 more coals on the pile, preferably already lit from the chimney.

Grilling ribs can be intimidating, but as you can see from this recipe, it doesn’t have to be.  Grilled baby back ribs make a great addition to your backyard BBQ.  Add a few new York Strip and some grilled vegetables and you have an impressive feast for your next party!  We will cover some other grilled ribs recipes in the future that use more of the “slow and low” technique for those delicious spare ribs.  But until then, enjoy these delicious grilled baby back ribs!