Embark on a delicious journey around the globe as we explore the diverse
world of sausages!
We'll be grilling, smoking, and savoring our way
through 5 iconic varieties,
from the garlicky German Bratwurst to the
spicy Moroccan Merguez.
Along the way, we'll discover:
Unique flavor profiles:
From the sweet fennel notes of Italian
sausage to the smoky paprika punch of chorizo, we'll delve into the
distinct spices and herbs that define each region.
Traditional preparation methods: We'll explore the fascinating
techniques used to create these sausages, from grinding and casings to
smoking and curing.
Serving suggestions: Get inspired with ideas for enjoying each
sausage, from classic pairings to creative culinary adventures.
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,
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!
My experience at a German sausage stand on the Chio site in Aachen.
Meine erfahrung an einem Deutschen Wurststand auf dem Chio Gelände in
Aachen.
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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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My video shows how I make Italian sausages. without colours or preservatives, From the ingredients to the grilled sausage.
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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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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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600 grams of jacket potatoes
150 grams of Viennese sausage
2 hard-boiled eggs
1.5 medium onions
2 pickled cucumbers
4-5 tbsp mayonnaise
2 tbsp sweet cream
4 tbsp cucumber water
2 tbsp chives
1 tsp mustard medium hot
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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
