The Ultimate Guide to German Sausage Spices

 

Taste Profiles and Pairings Explained, the ten most used sausage spices 

 1. Black Pepper: Black pepper adds a warm and pungent flavor to sausages, enhancing the overall taste. It pairs well with various types of sausages, especially with bratwurst and bockwurst. 

2. Caraway Seeds: Caraway seeds have a distinct earthy, nutty, and slightly sweet flavor. They are commonly used in traditional German sausages like mettwurst and thuringer. 

3. Mustard Seeds: Mustard seeds add a mildly spicy, tangy flavor to sausages. They are often found in bratwurst and weisswurst, providing a subtle kick to the taste. 

4. Allspice: Allspice has a complex flavor profile, resembling a combination of cinnamon, nutmeg, and cloves. It pairs well with bockwurst and leberwurst, imparting a warm and comforting taste. 

5. Garlic: Garlic adds a strong and savory taste to sausages. Its pungent flavor is commonly found in various German sausages, such as knockwurst and krakauer. 

6. Marjoram: Marjoram has a mild, sweet, and slightly floral taste. It is often used in sausages like thuringer and rohwurst, providing a delicate herbal flavor.

 7. Nutmeg: Nutmeg has a warm and slightly sweet taste with hints of earthiness. It complements sausages like weisswurst and frankfurters, giving them a distinct aroma. 

8. Ginger: Ginger adds a zesty, slightly spicy, and pungent flavor to sausages. It is commonly used in bockwurst and leberwurst, providing a unique kick to the taste. 

9. Mace: Mace has a similar flavor to nutmeg but with a slightly more intense and spicier profile. It enhances the taste of sausages like bockwurst and liver sausages. 

10. Coriander: Coriander seeds have a citrusy, slightly sweet, and aromatic flavor. They are often used in various German sausages, including bratwurst and weisswurst, adding a subtle refreshing taste. 

Remember, the specific combination of these spices varies depending on the region and the individual sausage recipes used. Nonetheless, these spices are widely used and provide a good starting point for exploring German sausage production. Enjoy cooking and experimenting with these flavorful seasonings! Little Gasthaus, The German Sausage Maker,

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!

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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Hot Italien Sausage Bratwurst how to Recipe Video TheGermanSausageMaker ...

 

My video shows how I make Italian sausages. without colours or preservatives, From the ingredients to the grilled sausage.

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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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Pepper Sausage Paprika Bratwurst Step by Sep Video

Ingredients

• Quantity per 1000 grams
• 
  
• 600 grams Pork shoulder
• 400 grams Shoulder pork fat
•   20 grams Salt
•     2 grams with ground Pepper   
•     1 grams paprika powder sweet
•     1 grams chile Powder
  
•     0.5 grams paprika powder hot
•    20 grams red bell pepper finley cut
•  best sheep casing 24/26 mm or 30mm pork casing
  

  Instructions for Paprika Bratwurst:
  

• 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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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

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Smoket German Sausage Rauch Enden how to Video littleGasthaus theGermanS...

 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

Dutch Oven Corn Pone, corn bread

Ingredients

_________________________________________________________________

11/2 cup buttermilk
3 eggs, lightly beaten
3 tbs sugar
1 ts baking soda
1/2 cup Rnch Beans
1/2 cup fresh corn kernels or canned
1 cup flour
11/2 cup fine yellow cornmeal
1/2 cup melted butter

use dutch oven like in the video or
Preheat oven to 375° use 8 by 8 pan rub with oil or butter,
preparation as in the video.
Bake for about 40 minutes or until toothpick comes out clean.
Place on a rack to cool