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,

A Bratwurst for America

 

 Join us on a savory journey as we explore how Germany's iconic Bratwurst has sizzled its way into the heart of American cuisine. Discover the fusion of flavors and cultures in 'A Bratwurst for America'

Ingredients:

• 1 kg ground pork (preferably shoulder, with a good fat ratio)    
• 100 g smoked bacon, finely diced                                             
• 17 g kosher salt                                                                           
• 2.5 g black pepper, freshly ground                                                   
• 2.5 g mustard powder                                                                      
• 5 g smoked paprika (for an American BBQ flair)                      
• 1 g garlic powder                                                                          
• 50 ml cold American beer (something like a pale ale or lager)
• 1-2 Tbsp. BBQ Sauce, (your choice)
• 32-35 mm natural hog casings

Instructions:

1. Mix the Meat: Combine the ground pork and diced bacon in a large mixing bowl. Keep the meat as cold as possible during this process.
2. Add the Spices: Mix in the salt, black pepper, mustard powder, smoked paprika, and garlic powder until well combined..
3. Grind the Mixture: If you haven’t ground the meat yet, pass the mixture through a meat grinder fitted with a medium plate. If it's already ground, mix thoroughly to ensure the spices are well incorporated.
4. Pour in the Beer: Gradually add the cold beer and BBQ sauce to your meat mixture while continuously mixing to ensure the flavors are evenly distributed
5. Stuff the Casings: Soak the hog casings in water, following the instructions on their packaging. Once ready, stuff the seasoned meat mixture into the casings, twisting into 6-inch links.
6. Rest the Sausages: Let the sausages rest in the refrigerator for at least 12 hours to develop flavor.
7. Cooking: You can either grill the sausages over medium heat until cooked through or simmer them in beer and onions before finishing them on the grill.
8. Serve: Serve on a quality bun with your choice of American condiments, like ketchup, mustard, relish or Sauerkraut, to appeal to the American palate.

Note: This recipe is designed to combine traditional German sausage-making techniques with flavors that are popular in America. The addition of smoked paprika and beer gives a nod to American BBQ tastes, while still respecting the integrity of a classic German bratwurst.

Mushroom Bacon Bomb Chicken, BBQ-Box

Recipe mushroom stuffed chicken with bacon jacket.

1 Chicken

4 Strips of Bacon

5 ounce ground meat

1 egg

2-3 tablespoons evaporated milk

1 onion, 1 tablespoon chopped parsley

1/2 teaspoon poultry seasoning

1/2 cup mushrooms

3 tablespoons vegetable oil

1 packet gravy

The chicken inside and out with salt and pepper. Minced pork, egg, evaporated milk, chopped onion, parsley, chicken spice, seasoning and half of the mushrooms, mix well and pour into abdominal cavity and neck of the chicken. Occupy chicken breast with bacon slices and put on with yarn. Bake at 360 degrees in the tube in oil about 1 l/4 hours, pour over it several times with the drippings. Deglaze the browned bits with the boil powdered sauces as prescribed, drain and add the remaining mushrooms.

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,

Mettwurst Bigsize no Casing German Sausage how to Recipe Video, LittleGasthaus, t...

 

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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 #Wurst #thegarmansausagemaker #germansausage #Bratwurst

 

Spreadable Mettwurst, German Sausage, howto Recipe Video littleGasthaus ...

 

 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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 #Wurst #thegarmansausagemaker #germansausage 

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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Liver Wurst set, German Sausage Maker How To Video

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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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!

Remember to subscribe to the blog if you enjoyed this recipe and provide any feedback or suggestions for improvement.

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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

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.

Dutch Oven Muffins

Muffin Recipe Dutch Oven with lemon mascarpone and almonds. 

Also works in the kitchen Oven.

Ingredients: 2 cup flour,
1/2 tsp baking powder,
1/2 tsp baking soda,
1/2 tsp salt,
1 cup sugar,
1/3 cup soft margarine or butter,
1 tablespoon lemon juice,
1/3 cup buttermilk,
1 egg,
3/4 cup cheese Muscapone,
few drops Mandelarome, sliced almonds,
1 tsp grated lemon zest to taste.
bake about 25 minutes at 350 ° -375 ° Dutch Oven or Oven.
Allow to cool 10 minutes 

 

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Weihnachts Pute, Christmas turkey, Meal for 18 people

Weihnachts Pute

 

 

 

 

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BBQ Gypsy sauce for Schnitzel, Pork, German Ziegeuner Sauce

---

Recipe Zigeuner Sauce 

---

   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.

Buttermilk-Buttered Onion Rings quick and easy

Onion Rings

homemade Onion Rings Bier Batter Recipe, pan fried

Recipe
2 Large onion
11/2 cup Spiced Flour
4 eggs
1 cup buttermilk
1 cup Bock Beer any good beer
1 teaspoon salt
5 cup peanut oil
Kosher salt and freshly ground pepper to taste

---

Spiced flour
11/2 cup flour
2 teaspoon salt
2 teaspoon freshly ground pepper
4 tablespoon paprika

Texas-Style Barbecue Sauce

 quick recipe                                                 

                                                                Ingredients:   

• 1 1/2 cups beef stock or broth
• 1/2 cup ketchup
• 1/2 small onion, finely chopped
• 2 tablespoons bacon drippings or unsalted butter
• Kosher salt and freshly ground pepper

How To

Combine the beef stock, ketchup, onion, bacon drippings, 1/4 teaspoon salt and 1/2 to 1 teaspoon pepper in a medium pot. Bring to a boil, then reduce the heat to medium low and simmer until the onion is tender, about 10 minutes. Remove from the heat and set aside to let the flavors develop, at least 1 hour. Reheat the sauce before serving. 

Beef Jerky

Beef Jerky

Contents materials / preparation.

Marinade

1 tablespoon Salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon pepper flakes
3/4 cup sweet soy sauce
1/2 cup apple cider vinegar
1 tablespoon liquid smoke

Marinate 24hours
dry 3-4 h in the dehydrator at about 140°F

for instructions
            Watch the video !




For questions write to the Blog

homemade Texas Grill Blend, 7spices Steak seasoning Beef Rub

Here the promised spice video.


The only seasoning you need. "EVER"




Spices:


3 Tablespoons Parsilla Powder,
   (roasted and ground Parsilla-Chilly´s)


4 Tablespoons Salt


2 Tablespoons Brown Sugar


2 Tablespoons Garlic Powder


2 Tablespoons Black Pepper


2 Tablespoons Ground Cumin


1 Tablespoons Ground Thyme

Instructions in the video!




For questions write to the Blog