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Bratwurst

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muhkuhmuh

muhkuhmuh

Smoke Blower
Original poster
Jan 26, 2017
114
308
Near Hamburg Germany
Bärlauchbratwurst

500g pork belly, 500g pork shoulder

3g pepper

2g nutmeg

2g coriander

3g "Bärlauch"

10g pickling salt

7g salt

50ml Mineral water

kaliber 28/30mm pig's intestine




Rottorfer Rostbratwurst

500g pork belly, 500g pork shoulder

8g pickling salt

9g salt

2g marjoram

0,3g garlic powder

0,5g caraway

0,3g mustard flour

0,5g nutmeg

50ml mineral water

kaliber 20/22 sheep intestine



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Last edited:
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Reactions: zwiller, disco, shoebe and 3 others
 Your sausages looks great, Thx for sharing the recipes, I would like to try them
points1.png
.....
 
MKM, Great looking sausage, what is the ingredient barlauch  in the first recipe ? point!
 
Last edited:
  Crazymoon I had to look it up, I was thinking of trying these as well. This is what I found on it:

   "Ramsons (Allium ursinum) is known as "Bärlauch" in German and is a wild relative of chives. The Latin and German names for it refer to brown bears who liked to dig up the plant and eat it in the spring. Ramsons are one of the first spring greens, emerging from storage bulbs in February and March and are harvested at that time. Harvest ends when the plant starts to bloom, April through June.

Ramsons smell strongly of garlic and it is hard to miss it when biking or walking through a patch of this plant in the parks in Germany.  The taste is a cross between onions and garlic. "
 
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I dont know if this is the right forum but I am looking for a apple brat recipe similar to Waltons  excaliber  one.  Any help would be appreciated, thanks Geo.
 
All of the sausages look GREAT and the recipes seem pretty good as well.

I would like to point out that my German neighbor translated the photo recipes and stated that "nitrit" in German is nitrite.

Both of the recipes in German call for 1000 grams of meat, so only 2.5g of nitrite would be required.  The amounts listed are more than likely for using peklosol which is a LOT different than the Cure #1 (sodium nitrite) we use here in the states.

Peklosol contains 0.60 % of sodium nitrite and 99.40% of salt.

Cure #1 contains 6.25% of sodium nitrite and 92.75% of salt.

Still, these are good looking recipes per my neighbor, and she's asked me to make them at some point soon, but I'll be using Cure #1
 
AB Canuck said:
 
  Crazymoon I had to look it up, I was thinking of trying these as well. This is what I found on it:

   "Ramsons (Allium ursinum) is known as "Bärlauch" in German and is a wild relative of chives. The Latin and German names for it refer to brown bears who liked to dig up the plant and eat it in the spring. Ramsons are one of the first spring greens, emerging from storage bulbs in February and March and are harvested at that time. Harvest ends when the plant starts to bloom, April through June.

Ramsons smell strongly of garlic and it is hard to miss it when biking or walking through a patch of this plant in the parks in Germany.  The taste is a cross between onions and garlic. "
Click to expand...
https://en.wikipedia.org/wiki/Allium_tricoccum

220px-RampBunch.png
 
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