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!

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

 

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)

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curing salt difference USA / German cure how to handle Video littleGasth...

Text File Video

Today we talk about curing and curing salt.

in my opinion there’s a big confusion about using
curing salt, processing meat for Sausage.

More and more people exploring the making of sausages or ham.
There are thousands of curing recipe in on the Web.
You never know who made them or where the came from
 
Different countries somtime have different codes of using curing salt.
So you should at least know the basics of curing salt mix ratio

I will try to explainThe difference between American
and German curing.

we have the pink salt number one
We forget number two for now because you don’t needed it
to make sausage

the German use pökel Salz, this just means curing salt!

Most of the curing salt a content nitride and salt sometimes like No# nitrate.

let’s start with the American pink salt number one:
this curing salt contents 6.25% of nitrate and 93.75% of Salt

I have to make something clear:
most of my recipes are using grams, so there are in metrics.

 Ok the pink salt numbers:
100 g of American pink salt content 6.25 g nitrite
100 g German curing salt content 0.4 g -0.5 g  nitrit

Here you can see the differents.
The nitrate dose is about 13 times higher
than at the German cure.

The US curing salt number one and number two
a original mend for professional use!

hundred pound of meat 4 ounce of curing salt
number one. + the amount of salt for the right taste.

And for safety reasons it’s colored pink.
So you’re not accidentally use it like regular salt.

The usual homemade recipes
is Only 5 pound of meat

so that means:
0.2 ounces pink salt number one,
+ the amount of salt for the tast.

Metric grams would be 5.66 g pink salt +
41 g of regular salt for 2.26 kg (5 Ib) of meat.

 the use of German curing salt.
This would be 20 g curing salt Per 1000 gram of meat.

 German mix ratio:
Dilute 675 g regular salt
          + 75 g pink curing Number one
That is = 0.463% nitrate

750 grams mix will be enough for 85 pounds of sausage!
You can store dry and in a airtight container.

Now you can measure the 20 g curing mix per 1000 g of meat
to make safe sausage!
You don’t need to add extra salt
20g salt is the right amount for 1000 g of sausage!

It's almost impossible to overdose,
 
because it wouldn’t taste very salty!
20g pink salt and approx  ca. 260g German curing salt
have the same amount of nitrite

♦️How to Apply cur?

Sausage air dried or cold smoked ,
Require between 18 and 20 g of curing salt.

Dry curing, Like air dried and cold smoked
ham, pork butt etc. between 35 and 40 g German cur, + spices

Wet Cured like ham, prosciutto etc. 70 - 80 g German curing
+ spices per Liter water.

The curing time is depending on the diameter of the meat.

♦️Remember! Never grill, hot smoke or BBQ, Curet Meat.
 
Curing, always using a closed food grade plastic or
stainless steel container.

Put in a refrigerator at 38 to 40°F ( 4 - 5°C )

♦️If you’re concerned about using the nitrite.

The nitride what was added to the meat
will be converted in a chemical reaction to nitric oxide. =NO

keep in mind this takes time we call it the ripening of the sausage.
This takes at least 1 to 2 days.
During This time the sausage get the typical red color.

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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

 

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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 !

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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

 

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#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

 

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