Pepper Sausage Paprika Bratwurst Step by Sep Video

Ingredients

• Quantity per 1000 grams
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• 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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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

Jalapeno Cheese Bacon Biscuits, how to Video Recipe from littleGasthaus

Ingredients 10-12 biscuits
1 1/3 cup (175g) all-purpose flour   1/4 cup (45g) polenta or fine milled corn meal 2 tablespoons (30g) sugar 2 teaspoons baking powder 1 teaspoon baking soda1/2 teaspoon salt    pinch cayenne pepper1 1/2 cup (170g) shredded cheese 2 teaspoon diced jalapeno ( + – to taste) 3/4 cup heavy cream (200ml) plus little for brushing
preheat oven to 425°F (220°C). in large bowl, whisk together the flour, corn meal, salt ,sugar, cayenne, baking soda and baking powder. Stir in the cheese, bacon bits, and diced jalapeno.
Mix well. Pour the cream in and gently bring together the ingredients.
Knead the dough just a few times, you just want it to come together. Do not kill it.
Bring the dough on the table, about 1 inch thick, use a biscuit cutter or a juice glass to punch round biscuit shapes.
Use a sheet of baking paper, place the biscuit an the sheet and brush with cream.
Bake at 425°F (220°C) for 12 – 15 minutes or until golden

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.

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. 

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!

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 !




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Bernds smoky Beef ribs stuffed Bell pepper and more

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Stuffed Bell pepper

Ingredients for 2 people:

2 big paprikas

1 small cup of rice1 small tin of passed tomatoes

1 medium-sized onion

1 garlic toe

3 tablespoons olives (black)

50 g of cheese (Gouda, Cheddar, Parmesan)

Salt, pepper1 TL Italian mixed herbs 

125 ml vegetable stock 

50 ml cream

1 chili pod

Peel the onions and the garlic and cut in small cubes. The olives cut in thin disks. Wash the chilli remove cores and dice small. grate the cheese.

1 cup of rice with 

1 1/2 cups of water allow to boil, then simmer on low heat.

Add 1 pinch of salt. 

In a frying pan heat up some olive oil. sear the onions in it. If the onions are glazed, add garlic and chili. briefly simmer, then add the tomatoes. Allow the sauce to simmer. Add, salt, pepper and Italian mixed herbs spice to taste. Approximately 1 tablespoon of cut onions and 2 tablespoons tomatoes, these are required for the sauce. Preheat the oven to approx. 180°C. Wash the bell pepper and dry. Cut off the lid of the bell pepper. Remove cores and tendon from paprikas. Coat from the outside with some oil and give for approx. 8 minutes in the smoker. In the interim mix boiled rice with the tomato sauce for filling. Fill rice tomato sauce in the bell pepper. Cover with grated cheese, close the bell pepper lid on it place in to smoker. For approx. 15 minutes allow to bake. Add salt, pepper and spices to taste. Top with sour cream.

Ingredients for 2 people: