Thuringer sausages (Thuringer Bratwurst)

Category: Meat dishes
Kitchen: german
Thuringer sausages (Thuringer Bratwurst)

Ingredients

pork 1.5KG
bacon (brisket) 100g
mushrooms 150-200g
bulb 2 pcs
egg whites 2 pcs
black pepper 2 tsp
ground coriander 2 tsp
marjoram 1 tbsp. l.
garlic 5 teeth
nitrite salt + salt 10g + 10g
ice water or crushed ice 200g.
pork belly 2-2.5 meters

Cooking method

  • We wash the chereva (better caliber 40-43), pouring water inside and leave it to soak for 15-20 minutes, then rinse again. At this time, we pass the pork (preferably the shoulder part) through a meat grinder. Cut the onion and fry it with finely chopped brisket or bacon. If you have forest mushrooms, like mine, then we clean, cut and boil them in a small amount of water for 15-20 minutes. If the mushrooms, then it is enough to cut them, add to the brisket (bacon) and simmer for 10-15 minutes under the lid. We mix all the ingredients (except water, but ice is possible) and pass everything together through a meat grinder, then add water (if ice was not added) and knead for a long time until the minced meat thickens and all the water is absorbed - this way we will release all salt-soluble proteins from the meat , we will increase the digestibility of the finished product, we will reveal the whole bouquet of spices and meat aroma, well, we will make the sausage strong and bite during further heat treatment. We fill the womb, passing the mixture through a meat grinder with a special nozzle. We try to fill it not very tightly so that the shell does not burst during further heat treatment. We twist the sausage every 12-15 cm. Put it in a bowl of water, turn on the "Heating" program to 75 * C for 20-25 minutes. We take out the finished sausages and fry in a preheated grill for 5 minutes on each side.

The dish is designed for

about 12-15 sausages

Cooking program:

Heating

Note

Serve with stewed sauerkraut, mashed potatoes or boiled potatoes with herbs and vegetables. If you do not plan to grill sausages, then you can simply boil them at T = 75 * C for 30 minutes.

NatalyMur
What a beauty! And with the scent of forest mushrooms!
Linadoc
Natalia, yes, this year with mushrooms is not very good! But since I am "savvy" in this matter, the mokrukhs, black hawks and boletus rescued the "suffering".
taniakrug
Linadoc, so I want to try to make such sausages! Two questions - can it be made in a collagen casing and can you withstand the sausages for ripening, because there is nitrite salt?
louisa
Linadoc, the recipe is interesting, I take it to the bookmarks, thanks, but I also don’t understand why there is nitrite salt here?
Linadoc
Quote: taniakrug
can it be made in a collagen casing and can you stand the sausages for ripening, because there is nitrite salt?
Can be in any shell. Sausages need 1-2 hours for ripening, but you can immediately.
Quote: louisa
Why is there nitrite salt?
For a more "sausage" taste and rosy shade. But you can replace it with the usual one.
louisa
Quote: Linadoc
For a more "sausage" taste and rosy shade.
understood, just sausage guru Tatyana M said that nitrite salt cannot be used for sausages for frying, now I am afraid

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