Authentic Thüringer Bratwurst: Fresh & Flavorful Recipe! #ThüringerBratwurst #AuthenticGermanFood

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while chicken is more economical.

natural casings

🥗Healthier: collagen casings

💰Cheaper: synthetic casings

Collagen casings are easier to handle and more affordable.

Welcome to the video and introduction to making Thüringer Bratwurst.

Show the ingredients: 750 g pork shoulder, 250 g veal, and various spices.

Explain that the pork shoulder is 80% lean and 20% fat.

State the salt requirement: 18 g of table salt per kilo of sausage.

Mention the spices needed: 2 g of ground white pepper, 0.5 g of ground cumin, 0.5 g of ground mace, 0.5 g of ground caraway seeds, 2 g of whole caraway seeds, 3 g of garlic powder, and 2 g of dried marjoram per kilo.

Indicate the need for natural casings and the amount required: 1.1 to 1.2 m per kilo of sausage mix.

Prepare the grinder with a 3 mm plate for the veal and a 10 mm plate for the pork.

Grind the veal first using the 3 mm plate.

Switch to the 10 mm plate and grind the pork shoulder.

Add all the herbs and spices to the ground pork and mix briefly.

Add 25 ml of cold milk and mix until the mixture is sticky, about 4-5 minutes.

Combine the ground veal with the pork mixture and mix thoroughly until well combined and sticky.

Prepare the sausage stuffer and fill it with the sausage mixture, ensuring to push it down to remove air pockets.

Fill the casings semi-firmly and twist them into 18 cm lengths, tying off the ends securely.

Show the finished sausages and explain the importance of the mixture being sticky for proper binding during cooking.

Cooking Techniques

Equipment Needed

Spice Level: