Thüringer Bratwurst is a very popular German sausage. This is uncooked fresh sausage which must be consumed within a day or two, however it may be scalded (partially cooked) in hot water what will extend its shelf life.
|Veal or beef||250 g||0.55 lb|
|Pork belly||750 g||1.65 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|Pepper||3.0 g||1.5 tsp|
|Mace||1.0 g||1/2 tsp|
|Caraway||1.0 g||1/2 tsp|
|Marjoram, rubbed||1.0 g||1 tsp|
|Ginger||0.5 g||1/4 tsp|
|Water||60 ml||2 oz fl|
- Grind pork belly through 5 mm (1/4") plate.
- Grind beef through 3 mm (1/8") plate.
- Mix ground meat, salt, all ingredients and water .
- Stuff into 26-28 mm sheep casings forming 20 cm (8") links.
Fully cook before serving. The sausage is cooked by grilling or frying.