Rohesser selber machen - Brotzeitsnack Schmackofatz

beef

💰Cheaper: pork

Pork can be a more affordable option for similar texture.

egg yolk

🥗Healthier: avocado

💰Cheaper: mayonnaise

Avocado provides creaminess while being healthier.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

capers

💰Cheaper: green olives

Green olives can mimic the briny flavor of capers.

Cut the meat into pieces suitable for grinding.

Place the meat in the freezer to partially freeze for easier grinding.

Mix the yellow mustard seeds with the other spices to break them up slightly.

Grind the meat using a fine grinding plate for a smoother texture.

Combine the ground meat with the spice mixture and knead well to ensure a good binding.

Stuff the mixture into sausage casings, twisting them to the desired length.

Remove any air pockets using a sausage stuffer if necessary.

Hang the sausages at 25°C with 90% humidity for 48 hours to ferment.

After 48 hours, reduce the temperature to 15°C and humidity to 7% for another 1-2 days to dry.

Cold smoke the sausages at 20°C for 8 hours, then rest for 8 hours, and repeat for a total of 2 smoking sessions.

Optionally, let the sausages age for several weeks at 15°C with 75% humidity for a firmer texture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens