CurryBrats - Homemade Bratwurst with Currywurst Flavour

ketchup

🥗Healthier: tomato sauce

💰Cheaper: homemade ketchup

Tomato sauce is lower in sugar and can be made from fresh tomatoes.

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often more affordable.

Start by greeting viewers and introducing the recipe for homemade bratwurst.

Mention the background of the recipe and the intention to make bratwurst instead of using bockwurst.

Prepare 700 grams of pork, trimming off any rind, and 500 grams of fat pork back fat, ensuring everything is cold from the freezer.

Chop the pork and fat into smaller pieces for easier mincing.

Assemble the grinding mechanism with a medium plate and prepare to mince the meat and fat.

Put the chopped fat into the freezer to keep it cold before mincing the meat.

Soak natural hog casings in cold water for about an hour.

Mix the seasoning: 2 teaspoons salt, 1 teaspoon white pepper, 3 teaspoons medium curry powder, 1/2 teaspoon smoked paprika, 1 teaspoon turmeric, and 1 tablespoon of tomato passata or puree.

Combine the seasoning with the minced meat and fat, mixing thoroughly by hand.

Pass the mixture through the mincer again using a fine plate to achieve a fine texture.

Thread the soaked casings onto the sausage stuffer nozzle without tying a knot at the end.

Stuff the casings with the sausage mixture, coiling them as they come off the stuffer.

Form the sausage into links and simmer in a pan of water for about 40 minutes, avoiding boiling to prevent bursting.

After simmering, hang the sausages to dry or refrigerate them overnight before cooking.

Fry the sausages gently to brown the skins without bursting them.

Slice the sausages and serve them with curry sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens