 Bratwurst |
|
Aon_Daonna  |
Posted: 12-Jan-2004, 05:00 PM
|
The Wolf Lady
Group: Celtic Nation
Posts: 2,966
Joined: 06-Apr-2002
Zodiac: Ivy
Realm: Fife, Scotland
|
All the recipes I post in this one post are curtesy of www.onkelheinz.de an excellent page for German Recipes. If you can read german...
~~~~~~~~~~~~~~~~~
Oma's Feine Bratwurst (Oma's fine bratwurst)
This recipe is out of Henriette Davidis' cookingbook (my mother owns a firstedition issue, and it's great) from 1843
On 4 pound not to fatty, finely chopped pork give 4 loth (1 loth = 14,5 gramms) white bread that has been soaked in water and pressed out. To it ass 2 finely chopped sautéed (in butter) shalotts, 1/4 melted butter (sieved), salt, crushed tips of cloves, black pepper, some lemonzest, some nutmeg and 6 eggs.
Stir well and stuff into intestines.
~~~~~~~~~~~~~~~~~~
Rostbratwurst (another variety, Rost means either Roast (old German form) or a sort of grid things are fried on over a fire, or Rust  )
300 g lean beef; 500 g lean pork;
200 g Bacon from the shoulder or very fat Bacon from the belly without the rim (both pork);
20 g salt (1 slightly heaped Tbs) ;
1 /2 Tbs. white pepper; 1 Teaspoon (caraway?) ;
1/2 teaspoon nutmeg
Grind the meat through the 8mm holes (I hope you know what I mean).
Add the spices and salt and work through it for 5 minutes.
Fill into intestines.
~~~~~~~~~~~~~~~~~~
Grobe Bauernbratwurst (coarse/rough bratwurst farmers style)
500 g lean pork from shoulder or leg
300 g lean beef
200 g Bacon/Ham from shoulder or fat belly (Pork again)
20 g salt (1 slightly heaped tbs.)
1/2 Tbs white pepper, crushed mixed pepper , 1 /2 Teaspoon ground nutmeg
1 tsp. Majoran , 1 Tsp lemonzest , 1 Tbs. Milk
Grind the meat through 10-13 mm holes.
Mix up with the spices, salt and milk to a desireably smooth mixture.
Stuff into intestines
~~~~~~~~~~~~~~~~~~
Kräuterbratwurst (Bratwurst with Herbs)
400 g lean beef, 400 g lean pork from shoulder or leg
200 g Bacon from shoulder or belly (without the rim, both pork)
20 g Salt
1 Tbs ground white pepper ,
1 Tsp. Thyme , 1 tsp. Majoran , 1 /3 Tsp. ground pimento ,
1 pinch cinnamon
Grind the meat through the 8mm holes.
Mix up spices and salt and pour over the ground meat and mix well for 5 minutes
Fill into intestines.
~~~~~~~~~~~~~~~~~~
Thüringer Rostbratwurst (this might be the one you're thinking of shadows)
600g lean pork from the shoulder
400g fat pork from the belly
20g Salt
1 tbs. white, ground pepper
1 heaped teaspoon caraway (?)
1 small egg
100 ml Milk
Turn meat through a 8mm grinder, add cool milk, egg and spices and mix well. Fill into intestines and turn into 20cm long sausages
--------------------
Moderator: The Playground (RPG)
Carpe Jugulum
Carved with a twisted smile
An epitaph for sorrow
Sethian - Epitaph
If anybody wants a costum signature, pm me!
|
|
|
1 User(s) are reading this topic (1 Guests and 0 Anonymous Users)
0 Members:
 Pages: (2) [1] 2
Track this topic
Receive email notification when a reply has been made to this topic and you are not active on the board.
Subscribe to this forum
Receive email notification when a new topic is posted in this forum and you are not active on the board.
Download / Print this Topic
Download this topic in different formats or view a printer friendly version.
|
(comin' fae Düsseldorf an' aw!) 
have it shipped in from France... 
