Experience the rich, traditional flavors of an Austrian bratwurst made from a blend of lean pork and beef, seasoned with classic spices and carefully prepared for grilling or smoking.
Ingredients extracted via AI
1.1 kg pork0.4 kg beef0.55 kg pork neck0.55 kg pork shoulder36 g salt5 g black pepper1 g ground nutmeg2 g caraway seeds100 ml water
Procedure generated via AI
Cut the meat into three types: pork belly, pork shoulder, and beef, ensuring all pieces are lean and free of sinew and bones.
Grind the meat through a 4.5 mm plate (you can also use 4 mm, 5 mm, 6 mm, or 8 mm depending on your preferred coarseness).
Prepare the seasoning mix: for every kilogram of meat, use 18 g curing salt (which helps give the sausage its characteristic red color), 2.5 to 3.5 g coarsely ground black pepper, 0.5 g ground allspice, and 2 g coarsely ground pumpkin seeds.
Add the seasoning and 100 ml water per kilogram of meat (or 50 ml per kilo depending on the recipe) and mix thoroughly by hand until the mixture is sticky and well combined.
Stuff the prepared casings, which have been soaked in cold water for at least half an hour, with the meat mixture using a sausage stuffer.
Tie a knot at the end of each sausage by folding the casing over two fingers and pulling it tight.
Release any air trapped inside the sausages by gently pressing with a knife or fingers while filling, and avoid overstuffing to prevent the casings from bursting.
Once filled, twist the sausages into individual links about 125 to 130 g each, depending on the desired size.
Hang the sausages for approximately 30 minutes to allow the surface to dry slightly and excess moisture to drip off.
You can then lightly vacuum seal the sausages (around 80% suction) and freeze them if you don't plan to consume them within 2-3 days.