Selbstgemachte Schweinsbratwurst

Pane-Bistecca

We from #wirrettenwaszurettenist have saved again! This time we save the Oktoberfest! Saving means, we show you, how simple it is, to make the food you can buy for a lot of money all by yourself without too much work. You don’t have to go to the Oktoberfest for this food.

I made Pork Sausages from scratch! They are eaten a lot on the Wiesn! Here you can see, you can make them easily yourself!

But as I didn’t have the special machine to fill the sausages, I had to be creative. And my idea worked! The only negative thing is, that air is being pushed in as well and you have to manually remove it. It’s a wee bit more complicated and time consuming. I will buy such a machine where you can grind the meat and then also fill it into the skin of the sausages. It will make my live so much easier.

I am very happy to be joining this group again! My special thanks goes to the girls who did all the work for our group, Susi der Turbohausfrau, Ingrid von auchwas and Christine von AnnaAntonia.

Prep time

1 h

Cooking time

20 min

Portions

Total time

1 h 20 min

Ingredients

700 g Pork meat from the shoulder *
250 g Pork Belly *
1 Egg
1 Onion, finely chopped
1 tsp Salt
1 tsp black Pepper
1 tsp Marjoram
1/2 tsp Chili
1/4 tsp Rosemary
1 clove of Garlic, finely chopped
approx. 1.5 m Pork Intestines

Instructions

Step 1

* the meat should be fatty, sausages will get a lot of taste from the fat and by grilling or frying them, the fat will be removed. You don’t want a dry sausage! The meat has to be really cold!

Step 2

Cut the meat into pieces and push it through the meat grinder. I do this several times, here I did it 3-4 times as I don’t like big chunks in the sausages.

Step 3

Now season the meat with the herbs ans seasoning, garlic, onion and egg. Mix it well and knead it. (use one-way gloves) You can actually add any seasoning.

Step 4

Now fill the meat into a piping bag, mine gave me 4 portions to fill in.

Step 5

Rince the intestines well under cold water.

Step 6

Cut a little piece off the tip of the piping bag and roll the intestines onto the tip. Tie the end of the intestines up with some kitchen string.

Step 7

Very carefully pipe now the meat into the intestines. From time to time, you have to push the meat inside, as it is very loose, and also to push the air out. Of course, whoever has a filling machine can use that, it is a lot easier.

Step 8

Tie the end of the sausage again with kitchen string. Now make approx. 12 sausages of 15 cm length from this one big sausage by twisting the sausage skin. Again, I tied them up with kitchen string on both sides of the sausages with a little gap in between. I got 12 sausages out of this mass. (you can also just twist them and let them dry)

Step 9

Now you have to hang the sausages up for at least 3 hours, so they can drip the liquid out. You can also let them hang over night in a cold room. I hung them over clothes hangers. Be sure to hang them over the sink or over a bowl.