Thuringer Rostbratwurst by y@t

[NCPaul]

Thuringer Rostbratwurst by y@t
Pork shoulder and backfat 1000 g
Salt 11.7 g
White pepper fine 3.6 g
Nutmeg 1.6 g
Coriander 2 g
Caraway 2 g
Marjoram 0.8 g
Garlic cloves blanched 15 sec. 3.2 g
Egg 1
Grind through medium plate and stuff into sheep casings. Link in 15-20 cm lengths.


They were perfect with red cabbage and apples and with cheese spaetzle.

The cheese spaetzle recipe is found here:
http://www.deliciousdays.com/archives/2 ... sespatzle/

[wheels]

Looks a great recipe. Pauline prefers sheep casings to hog's, so this one's a keeper.

Phil

[crustyo44]

NCPaul, Thank you for posting this recipe. It looks great. As Phil says, it certainly is a keeper.
Cheers,
Jan.

[moldy meat]

i am going to have to try this one as well. the pics look delicious.

MM

[markoj43]

Did you use 750g pork shoulder and 250g backfat?

Thanks.

[NCPaul]

Yes. Welcome to the forum.

[Snags]

Looks excellent I will try this one

[DanMcG]

Forgot about this one, back on the list of to-do's

[markoj43]

Hi. I like the recipe and have a question. The egg is there to bind everything together, is that right?

[NCPaul]

That's correct.

[markoj43]

Ok thank you. I'm going to try this for sure.

[markoj43]

Hello again. I'm new to this so when I need to make more, say 4 times the amount, I multiply the seasoning also by 4? Sorry for sounding dumb, I just don't want to ruin the recipe.
Thanks again.

[NCPaul]

Correct again.

[markoj43]

That was fast! Thanks!