Bauernbratwürste: Farmer's sausages with onions.
Based on the subtitles provided, it seems to be a cooking video about making traditional coarse bratwurst. However, as the text is a rough translation with some inconsistencies and missing details, I'll have to improvise a bit. Here's a refined recipe for making homemade coarse bratwurst.
Introduction:
Discover the art of making traditional coarse bratwurst at home with this authentic German sausage recipe. Perfectly seasoned and featuring a hint of lemon zest, these bratwursts offer a fresh twist on a classic favorite. Impress your family and friends with your sausage-making skills using this easy-to-follow guide.
Ingredients:
- 1 kg pork shoulder, diced
- 500 g pork belly, diced
- 22 g salt
- 5 g freshly ground black pepper
- 1 tsp. ground cardamom
- Zest of 1 lemon
- ½ tsp. ground pimento (allspice)
- ½ tsp. ground ginger
- 2.5 g cure #1 (also known as pink salt or Prague powder #1, optional for color retention and safety if not cooking immediately)
- Natural hog casings, caliber 28-30, pre-soaked
Instructions:
1. **Prep Time:** 30 mins to 1 hour; **Cook Time:** Depending on the cooking method; **Total Time:** Varies; **Equipment:** Meat grinder, sausage stuffer, large mixing bowl.
2. Cut the pork shoulder and pork belly into pieces small enough to fit through your meat grinder. Partially freeze the meat by placing it in the freezer for 30 minutes to 1 hour until firm but not solid. This helps to achieve a better grind.
3. In the meantime, grind the salt, black pepper, cardamom, lemon zest, pimento, and ginger together into a fine spice powder.
4. Using a medium grinding plate, grind the partially frozen meat through the meat grinder.
5. After grinding, add the spice mixture and cure #1 if using, to the ground meat. Mix vigorously to ensure the spices are evenly distributed and that a good meat bind is achieved. You can use your hands or a paddle mixer attachment on a stand mixer.
6. Once mixed, immediately start stuffing the sausage mixture into the pre-soaked casings using your sausage stuffer. Take care not to overfill, as this could lead to the sausages bursting during cooking.
7. Twist the filled sausage into individual links, alternating the direction of each twist to secure them.
8. Cook the bratwurst as desired — grill, pan-fry, or boil until fully cooked, reaching an internal temperature of 160°F (71°C).
9. Serve the bratwurst hot with your favorite sides, such as sauerkraut and mustard.
**Cooking Tips:**
- If you wish to store the bratwurst, they can be kept fresh in the refrigerator for a few days or frozen for longer storage. They can be cooked from frozen but ensure they are thoroughly defrosted if you prefer to boil them.
**Servings:**
- This recipe yields about 15-20 bratwursts.
Recipe adapted from the author Charcuteria. For more detailed steps, techniques, and tips, visit their YouTube channel: https://www.youtube.com/@Charcuteria.
#homemade #bratwurst #germansausage
YouTube channel - Charcuteria: https://www.youtube.com/@Charcuteria
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