Cut the pork shoulder and back fat into small chunks. Make sure to remove any sinew or tough parts.
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.
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.
Soak the hog casings in warm water to make them pliable. Rinse them thoroughly to remove any salt or debris from the packaging.
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.
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.
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.
Refrigerate the sausages for at least 4 hours or overnight to allow the flavors to meld and the sausage to firm up.
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.
Serve the homemade paprika bratwurst with your favorite sides, such as sauerkraut, mustard, bread, or potato salad.
Enjoy your homemade German Style Paprika Bratwurst!
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!
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
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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
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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
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Prepare the meat: Start by trimming off any excess fat and
connective tissue from the pork shoulder. Cut the shoulder into small
chunks, around 1-inch in size. Cut the shoulder pork fat into small
pieces as well.
Grind the meat: Using a meat grinder, grind the pork shoulder and
shoulder pork fat together. You can use a medium or coarse grind
setting, depending on your preference. Ensure that the meat is evenly
ground.
Season the meat: In a large mixing bowl, add the ground meat
mixture. Add salt, ground pepper, sweet paprika powder, hot paprika
powder, and finely cut red bell pepper. Mix everything together well,
ensuring that the seasonings are evenly distributed.
Stuff the sausage casings: Soak the sheep casing in water to remove
any excess salt and make them more pliable. Attach the sausage stuffer
attachment to your meat grinder or use a dedicated sausage stuffer. Feed
the soaked casing onto the stuffer tube and then fill it with the meat
mixture, ensuring that there are no air pockets. Twist the casing at
regular intervals to form individual sausages.
Let the sausages rest: Once all the sausage is stuffed, let them
rest in the refrigerator for at least 1 hour. This will help the flavors
meld together and improves the texture of the sausages.
Cook the sausages: Paprika bratwurst can be grilled, fried, or
cooked on a stovetop. Heat a grill, pan, or skillet over medium heat and
cook the sausages until they are browned on all sides and reach an
internal temperature of 160°F (71°C). Depending on the thickness of the
sausages, this will take around 10-15 minutes.
Serve and enjoy: Once cooked, remove the sausages from the heat and
let them rest for a few minutes before serving. Serve the paprika
bratwurst on buns or with your favorite side dishes. Enjoy!
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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
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Ingredients for 2.5 kg Sausage
1.1 kg pork shoulder,
0.5 kg boneless beef shoulder 0.9 kg fat pork belly
60 grams of curing salt
5 grams of white pepper ground
4 grams of cane sugar
1 gram of coriander
6 grams of yellow mustard seeds
