Thuringian Rostbratwurst

Rating: 3.10 / 5.00 (10 Votes)

Total time: 45 min



Turn the well precooled meat (slightly frost) and the milk cubes through the coarse grater.

Add the spices and the remaining ingredients. Mix/emulsify everything well. The meat must thicken.

Turn through the medium-fine disk (5-6 mm).

Fill into thin pork casings (30 caliper) or sheep casings (28 caliper) and twist off hand-length sausages. Roast on the grill and bring to the table or freeze.

The shoulder must be 70% lean and 30% fat.

Note compositor:

Meat must be very cooled/frozen and fresh from slaughter and *never* turn on the spot through the fine slice. Grind first. It is not recommended to season the fat with salt before emulsifying it because otherwise it will harden, never be ground as fine as possible. If the sausage is not consumed on the same day, it is recommended to steam the onions/garlic. To stew well before.

Tip: Always use aromatic spices to refine your dishes!

Related Recipes: