Thüringer Rostbratwurst

A German pork and veal sausage from Thuringia region.

Pork shoulder, jowls750 g1.65 lb
Veal250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
White pepper2.0 g1 tsp
Caraway, whole seed2.0 g1 tsp
Mace0.5 g1/4 tsp
Marjoram0.5 g1/4 tsp
Garlic3.5 g1 clove
  1. Grind veal with 1/8” plate. Grind again or emulsify in food processor adding a little milk or water.
  2. Grind pork adding salt through 3/8” (10 mm) plate.
  3. Mix/knead pork with spices until sticky. Add emulsified veal and mix again
  4. Stuff loosely into 28 mm hog or sheep casings twisting into 8” (20 cm) links. Refrigerate.
  5. Fry or grill before serving.
Thüringer Rostbratwurst carries PGI, 2003 classification.

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