{"id":15103,"date":"2022-06-30T04:30:11","date_gmt":"2022-06-30T03:30:11","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2022\/06\/30\/selbstgemachte-gebruhte-knoblauch-bratwurst\/"},"modified":"2024-11-11T16:50:15","modified_gmt":"2024-11-11T08:50:15","slug":"selbstgemachte-gebruhte-knoblauch-bratwurst","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2022\/06\/30\/selbstgemachte-gebruhte-knoblauch-bratwurst\/","title":{"rendered":"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst &#8211; Homemade scalded Garlic Bratwurst\/Sausage"},"content":{"rendered":"<p style=\"text-align: center;\">Vor meinem Umzug habe ich wieder W\u00fcrste selbstgemacht und zwar diesmal eine, die Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst. Viele W\u00fcrste werden gebr\u00fcht, zum Beispiel die N\u00fcrnberger W\u00fcrstchen, die Schweizer Schweinsbratwurst, Wiener W\u00fcrstchen und viele mehr. Dadurch entsteht eine feste Struktur, welche die Wurst Schnittfest macht. Das heisst, das Eiweiss gerinnt zu einer festeren Form.\u00a0<br \/>Es ist meine erste Br\u00fchwurst und noch nicht perfekt, aber ich \u00fcbe noch. Was ich aber gelernt habe, ist, dass man alles gut k\u00fchlen muss. Da ich nun einen Wurstf\u00fcller habe, muss ich auch nicht mehr kreativ denken, zumindest nicht beim Wurst abf\u00fcllen. Die W\u00fcrste sind knackig und wirklich gut im Geschmack!<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>Before my move, I made sausages again, this time one that is scalded\/brewed after stuffing. Many sausages are scalded\/brewed, for example the N\u00fcrnberger W\u00fcrstchen, the Swiss Pork Bratwurst, Wiener W\u00fcrstchen and many more. This creates a firm structure that makes the sausage cut-resistant. This means that the protein coagulates into a firmer form.\u00a0<\/em><br \/><em>It&#8217;s my first boiled sausage and it&#8217;s not perfect yet, but I&#8217;m still practicing. What I have learned, however, is that you have to chill everything well. Now that I have a sausage filler, I don&#8217;t have to think creatively either, at least not when filling sausages. The sausages are crunchy and taste really good!<\/em><\/p>\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno21-2-683x1024.jpg\" alt=\"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst\" class=\"wp-image-14343\"\/><\/figure>\n<\/div>\n\n<p style=\"text-align: center;\">F\u00fcr ca 8-10 W\u00fcrste:<br \/>700 g Schweineschulter<br \/>400 g Schweinebauch, Schwarte entfernt<br \/>15 g Salz<br \/>1\/2 TL Pfeffer<br \/>1 Zitrone, den Abrieb<br \/>1\/4 TL Muskatnuss<br \/>1\/2 TL Ingwer Pulver<br \/>1 TL Majoran<br \/>8 Knoblauchzehen<br \/>100 ml kalte Sahne<br \/>2 m Wurstdarm<\/p>\n<p style=\"text-align: center;\">Das Fleisch in kleinere St\u00fccke schneiden und durch die 3 mm Scheibe des Fleischwolfs drehen. Die Knoblauchzehen dazu geben und auch durch den Fleischwolf drehen. So werden sie ganz fein. Das Fleisch dann im K\u00fchlschrank 30 Minuten k\u00fchlen lassen.<br \/>Unterdessen die Gew\u00fcrze in einem Sch\u00e4lchen zusammen mischen. Die Gew\u00fcrze zum Fleisch geben und die kalte Sahne dazu giessen. Mit Einweg-Handschuhen das ganze nun gut zusammen kneten und richtig gut durchkneten. Es entsteht eine dicke Masse. \u200b<br \/>Den Wurstdarm gut auswaschen, innen und aussen und sorgf\u00e4ltig auf den dickeren Wurstf\u00fcller ziehen. Das Ende des Darmes verknoten. Die Fleischmasse nun wieder in den Fleischwolf geben und so in die Wursthaut dr\u00fccken. Dabei darauf achten, dass die Wursthaut gut gef\u00fcllt wird und nicht nur ganz d\u00fcnn. Das Ende der Wurst wieder verknoten.<br \/>Nun aus der langen Wurst 8-10 St\u00fccke machen, indem man sie einfach abdreht.<br \/>Wasser auf 75 Grad aufheizen und die W\u00fcrste darin 40 Minuten br\u00fchen. Dabei immer wieder die Temperatur kontrollieren. Nach dem Br\u00fchen m\u00fcssen die W\u00fcrste sofort durchgek\u00fchlt werden, deshalb macht man Eiswasser bereit und legt sie da rein. Danach die W\u00fcrste aufh\u00e4ngen und trocknen lassen (meine hingen 3 Stunden) Danach k\u00f6nnen die W\u00fcrste gebraten oder Vakuumiert werden.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\">Hier sind noch mehr selbstgemachte W\u00fcste! &#8211; <em>Here are more homemade Sausages!<\/em><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/pane-bistecca.com\/2021\/11\/05\/scharfe-schweizer-schweins-bratwurste-spicy-swiss-pork-sausages\/\">Scharfe Schweins Bratwurst &#8211; <em>Spicy Pork Bratwurst<\/em><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/pane-bistecca.com\/2021\/06\/15\/pfeffrig-scharfe-schweins-bratwurste-mit-kase-peppery-spicy-pork-bratwurst-with-cheese\/\">Pfeffrig-scharfe Schweins Bratwurst mit K\u00e4se &#8211; <em>Peppery spicy Pork Bratwurst with Cheese<\/em><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/pane-bistecca.com\/2018\/10\/02\/selbstgemachte-schweinsbratwurst-homemade-pork-sausage\/\">Selbstgemachte Schweins Bratwurst &#8211; <em>Homemade Pork Bratwurst<\/em><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/pane-bistecca.com\/2021\/04\/23\/sizilianische-scharfe-bratwurste-sicilian-style-spicy-sausages\/\">Sizilianische scharfe Bratwurst &#8211; <em>Sicilian spicy Bratwurst<\/em><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/pane-bistecca.com\/2020\/01\/22\/selbstgemachte-huehner-wuerstchen-homemade-chicken-sausages\/\">Selbstgemachte H\u00fchner W\u00fcrstchen &#8211; <em>Homemade Chicken Sausages<\/em><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/pane-bistecca.com\/2019\/08\/02\/scharfe-italienische-schweinswust-spicy-italian-pork-sausage\/\">Scharfe Italienische Schweinswurst &#8211; <em>Spicy Italian Pork Sausage<\/em><\/a><\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\">For approx. 8-10 Sausages:<br \/>700 g Pork Shoulder<br \/>400 g Pork Belly, skin cut off<br \/>15 g Salt<br \/>1\/2 tsp Pepper<br \/>1 Lemon Zest<br \/>1\/4 tsp Nutmeg<br \/>1\/2 tsp Ginger Powder<br \/>1 tsp Marjoram<br \/>8 cloves of Garlic<br \/>100 ml cold Whipping Cream<br \/>2 m Sausage Casing<\/p>\n<p style=\"text-align: center;\"><em>Cut the meat into smaller pieces and pass through the 3 mm disc of the mincer. Add the garlic cloves and also put them through the mincer. This will make them very fine. Leave the meat to cool in the fridge for 30 minutes.<\/em><br \/><em>Meanwhile, mix the spices together in a small bowl. Add the spices to the meat and pour in the cold cream. Using disposable gloves, knead the whole thing together really well. The result is a thick mass. <\/em><br \/><em>Wash the sausage casing well, inside and out, and carefully pull it onto the thicker sausage casing. Knot the end of the casing. Now put the meat mixture back into the mincer and press it into the sausage casing. Make sure that the sausage skin is well filled and not just very thin. Knot the end of the sausage again.<\/em><br \/><em>Now make 8-10 pieces from the long sausage by simply twisting it off.<\/em><br \/><em>Heat water to 75 degrees and scald the sausages in it for 40 minutes. Keep checking the temperature. After scalding, the sausages must be cooled immediately, so prepare ice water and put them in it. Then hang the sausages and let them dry (mine hung for 3 hours). After that, the sausages can be roasted or vacuumed.<\/em><\/p>\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno2-1024x683.jpg\" alt=\"\" class=\"wp-image-14344\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno4-1024x683.jpg\" alt=\"\" class=\"wp-image-14345\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno6-1024x683.jpg\" alt=\"\" class=\"wp-image-14346\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno8-1024x683.jpg\" alt=\"\" class=\"wp-image-14347\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno9-2-1024x683.jpg\" alt=\"\" class=\"wp-image-14348\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno11-2-1024x683.jpg\" alt=\"\" class=\"wp-image-14349\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno12-2-1024x683.jpg\" alt=\"\" class=\"wp-image-14350\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno13-2-1024x683.jpg\" alt=\"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst\" class=\"wp-image-14351\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno15-2-1024x683.jpg\" alt=\"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst\" class=\"wp-image-14352\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno17-2-1024x683.jpg\" alt=\"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst\" class=\"wp-image-14353\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno20-2-1024x683.jpg\" alt=\"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst\" class=\"wp-image-14354\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2022\/06\/kno18-2-1024x683.jpg\" alt=\"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst\" class=\"wp-image-14355\"\/><\/figure>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img decoding=\"async\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" class=\"wp-image-72\"\/><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Vor meinem Umzug habe ich wieder W\u00fcrste selbstgemacht und zwar diesmal eine, die Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst. Viele W\u00fcrste werden gebr\u00fcht, zum Beispiel&#8230;<\/p>\n","protected":false},"author":5,"featured_media":162956,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,1280,124,155,361,44,401,140,99,46,77,154,110],"tags":[127,145,52,83,111],"class_list":{"0":"post-15103","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-europa","9":"category-meat","10":"category-seasoning","11":"category-glutenfrei","12":"category-main-dishes","13":"category-giblets","14":"category-garlic","15":"category-herbs","16":"category-pork","17":"category-switzerland","18":"category-pantry","19":"category-sausage","20":"tag-meat","21":"tag-garlic","22":"tag-pork","23":"tag-switzerland","24":"tag-sausage","25":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst - Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst - Homemade scalded Garlic Bratwurst\/Sausage[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2022\/06\/30\/selbstgemachte-gebruhte-knoblauch-bratwurst\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst - Homemade scalded Garlic Bratwurst\/Sausage\" \/>\n<meta property=\"og:description\" content=\"Vor meinem Umzug habe ich wieder W\u00fcrste selbstgemacht und zwar diesmal eine, die Selbstgemachte gebr\u00fchte Knoblauch-Bratwurst. 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