I found this quantities give perfect balance of flavors, in my opinion:
For 1kg of meat (2 lbs)
Salt between 12g - 15g in total, including the cure. Most recipes call for 20g, which I think is way too salty, and I eat pretty salty. Keep in mind that cure is 94% salt, so adding cure will also...
I know the chart, but some of the quantities listed are not accurate, in my opinion. For ex. I think 2.0g allspice for 1kg is way too much. Same for cardamom, 1g will ruin the sausage, 2g is certainly inedible. I find that more than 0.5g allspice is pretty overpowering. Cardamom is even...
I am trying to make some Texas hot links and I can't find the right dosage in grams for mustard powder, sweet paprika and onion powder. How many grams should I try for these spices, for 1kg of meat? Thank you!
I read about lemon zest in some recipes. Someone said it can be substituted with a few drops of lemon essence. I will buy lemon zest powder and try it in the next recipe.
How much should I use? About 1 gram/kg? I am from Europe so i'm not so good with US measures. Thanks!
After reading many thuringer bratwurst recipes on german forums, I created my own recipe with the most common ingredients. The result was a great sausage, so I had to share! Eat it with dijon mustard and sauerkraut. Please try it and let me know what you think.
1kg meat - 50% pork...