Thüringer Rostbratwurst

Thüringer Rostbratwurst is German pork and dogie sausage from Thuringia with affluent tradition. The aboriginal accurate advertence dates aback to 1404. The oldest accepted compound can be begin in the Weimar Accompaniment Archives. It comes from the Ordnung für das Fleischerhandwerk zu Weimar, Jena und Buttstädt, July 2, 1613. There is addition compound in the Thüringisch-Erfurtische Kochbuch, dating from 1797. Today about all Thuringian meat and sausage producers backpack Thüringer Rostbratwurst in their range; it can be acquired anywhere in Thuringia Thüringer Rostbratwurst carries PGI 2003 classification.

Pork shoulder, jowls750 g1.65 lb
Veal250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Caraway, accomplished seed2.0 g1 tsp
Mace0.5 g1/4 tsp
Marjoram, rubbed2.0 g1 tsp
Caraway, ground0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Garlic, smashed3.0 g1 clove
  1. Grind dogie with 1/8” plate. Bullwork afresh or emulsify in aliment processor abacus a little milk or water.
  2. Grind pork abacus alkali through 10 mm (3/8”) plate.
  3. Mix/knead pork with spices until sticky. Add blurred dogie and mix again
  4. Stuff about into 28 mm hog or sheep casings agee into 20 cm (8”) links.
  5. Refrigerate.
Fry or barbecue afore serving.
Thüringer Rostbratwurst sausage is 15-20 cm (6-8") long, assemblage weight: 100 -150 g (3.3-5.0 oz).

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