{"id":15302,"date":"2023-05-20T05:13:19","date_gmt":"2023-05-20T04:13:19","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2023\/05\/20\/frankische-bratwurste-selbstgemacht-koch-mein-rezept\/"},"modified":"2024-04-11T14:16:39","modified_gmt":"2024-04-11T13:16:39","slug":"frankische-bratwurste-selbstgemacht-koch-mein-rezept","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2023\/05\/20\/frankische-bratwurste-selbstgemacht-koch-mein-rezept\/","title":{"rendered":"Homemade Franconian Sausages"},"content":{"rendered":"\n
\"Fr\u00e4nkische<\/figure>\n\n\n\n
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Homemade Franconian Sausages<\/h3>
Pane-Bistecca<\/div><\/div>\n
\n These homemade Franconian sausages take part in the blog event of Volkermampft, \u00abKoch mein Rezept\u00bb.<\/a> We bloggers are given another blogger and have to cook something from their blogs. I got Petra from Chili und Ciabatta<\/a>. If you don’t know Petra, you’re missing out! But now you know where to look up recipes.\n

\nI know Petra from her former blog Brotkasten<\/a> and have already baked many a bread from her! So, she is not new to me and therefore I know that you can find everything your heart desires on her blog! Petra says \u201eEverything that has to do with good food and drink fascinates me: cooking, baking, cookbooks, the kitchen culture of foreign countries, fine food in nice company.\u201c And it shows! Her recipes are sure to succeed, clearly formulated and accompanied by good pictures. She loves spicy cuisine and bread, which is also reflected in the name of the blog.\n

\n\n\t\tIt was not easy to find one recipe from the variety of recipes that I wanted to recreate, because I actually found 10 different recipes! But for a given occasion \u2013 namely the birthday of my hubby \u2013 in which 4 chefs participate, it had to be something special. And that\u2019s where these Franconian Sausages<\/a> from her collection of recipes are perfect! Her husband Helmut made these sausages, the post has great pictures and the recipe is a great fit for me. Now I don\u2019t have to worry about how to impress the 4 Chefs!\n<\/div>\n
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Prep time<\/div>\n
1 h 30 min<\/div>\n <\/div>\n <\/div>\n
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Cooking time<\/div>\n
15 min<\/div>\n <\/div>\n <\/div>\n
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Portions<\/div>\n
15<\/div>\n <\/div>\n <\/div>\n
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Total time<\/div>\n
1 h 30 min<\/div>\n <\/div>\n <\/div>\n <\/div>\n\n
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Ingredients<\/h4>\n

For the Sausages: (For 2.5 KG Sausage Meat)<\/h4>\n\t
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  • <\/i>

    800 g Beef Neck (here high rib)<\/p><\/li>\n\t

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    800 g Pork Neck<\/p><\/li>\n\t

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    900 g Green Bacon from belly, back, neck, without rind<\/p><\/li>\n

    Spice Mixture:<\/h4>\n\t
  • <\/i>

    50 g Salt<\/p><\/li>\n\t

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    5 g black Pepper, freshly ground<\/p><\/li>\n

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    2 g Allspice<\/p><\/li>\n\t

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    2 g Mace<\/p><\/li>\n\t

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    2 g Ginger Powder<\/p><\/li>\n\t

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    5 g Marjoram freeze-dried<\/p><\/li>\n\t

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    5 meters of Pork Intestine, 20 caliber<\/p><\/li>\n\t \n\t \n\t <\/ul>\n\n\t <\/div>\n <\/div>\n \n

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    Instructions<\/h4>\n
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    1<\/div>\n
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    Step 1<\/h4><\/div>\n
    Cut the two meats and the bacon into cubes of 3.5 cm. Put in a very cool place or freeze briefly. For the seasoning mix all the ingredients in a bowl.\n <\/div>\n <\/div>\n <\/div>\n
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    2<\/div>\n
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    Step 2<\/h4><\/div>\n
    Prepare the casings: “bathe” in warm water, untangle, use a small funnel add some warm water inside the intestine and press to the other end. Repeat several times. Leave in warm water.\n<\/div>\n <\/div>\n <\/div>\n
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    3<\/div>\n
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    Step 3<\/h4><\/div>\n
    Spread seasoning mixture evenly over meat\/bacon cubes and put through meat grinder disc (5). Knead the minced meat with your hands or in a food processor for 5-10 minutes until a homogeneous, slightly sticky mass is formed.\n<\/div>\n <\/div>\n <\/div>\n
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    4<\/div>\n
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    Step 4<\/h4><\/div>\n
    Form a test fritter from the kneaded minced meat mass and fry in a small pan without fat. If necessary, season. (Wilma: I added 1 teaspoon of chili.)\n<\/div>\n <\/div>\n <\/div>\n
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    5<\/div>\n
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    Step 5<\/h4><\/div>\n
    Put the finished seasoned sausage meat into the filling cylinder of the sausage stuffer. Screw on a thin filling spout. Slide the washed casing end onto this spout. For the inexperienced, this is quite a fiddly job: it makes sense to first widen the casing end a little with your finger. Once the first few centimeters are on the grommet, the rest can be gently pushed in. Do not pull or tug too much, as this will cause holes in the intestine. Knot the end of the casing.\n<\/div>\n <\/div>\n <\/div>\n
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    6<\/div>\n
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    Step 6<\/h4><\/div>\n
    Use the crank to operate the sausage filler, thus transporting the sausage meat from the stuffing cylinder through the spout into the casing. Knot the end of the casing again.\nPoke any air bubbles in the sausage, it is best to use a homemade pin cork (a wine cork into which you stick 2 or 3 pins, whose heads you pinch off with pliers).\n<\/div>\n <\/div>\n <\/div>\n
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    7<\/div>\n
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    Step 7<\/h4><\/div>\n
    Twist off portion sausages from the endless sausage and cut them apart using kitchen shears. (Wilma: I have already twisted off when filling. Since the mincer is part of my Kenwood machine, I don’t have to crank by hand, but can let the machine work as fast or slow as it suits me).\nProcess sausages as you like immediately or freeze for later use.\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
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    Notes<\/h4>\n Wilma: Helmut has put the sausages on the BBQ grill. But since I no longer have a grill, I roasted the sausages in the grill pan, they taste very good!!! Nice and slightly spicy! <\/div>\n <\/div>\n\n\n\n
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