🌭 Timeless Taste: 200 year Old recipe, Austrian Bratwurst. 🌭

pork

🥗Healthier: turkey

💰Cheaper: chicken

Turkey reduces fat content while maintaining flavor.

bacon

🥗Healthier: smoked turkey

💰Cheaper: pork belly

Smoked turkey offers similar flavor with less fat.

sauerkraut

🥗Healthier: fermented vegetables

💰Cheaper: cabbage

Fermented vegetables provide probiotics at a lower cost.

mustard

🥗Healthier: honey mustard

💰Cheaper: ketchup

Honey mustard offers sweetness with fewer additives.

Prepare the meat mixture using 2 kg of pork butt, 1.1 kg of pork belly, and 400 g of lean beef.

Trim the skin off the pork belly and keep it for future use.

Mince the meat using a 4.5 mm plate.

Prepare the spices: use 36 g of curing salt, 5 g of coarse ground pepper, 1 g of marjoram, and 2 g of ground caraway seeds.

Add 100 ml of water to the meat mixture and mix by hand until sticky and well combined.

Stuff the sausage mixture into casings using a sausage filler.

Tie off the ends of each sausage link securely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens