Bratwurst - fried white sausages

Category: Meat dishes
Kitchen: german
Bratwurst - fried white sausages

Ingredients

Beef 250 g
Pork 250 g
White bread 50-70 g
Milk 60 ml
Shell on demand
Salt, white pepper, grated nutmeg taste

Cooking method

  • Meat - beef, preferably a rim or shoulder, pork - a shoulder, cut into pieces and pass through a meat grinder through a fine wire rack 3 times.
  • Soak white bread in milk and pass it together with the meat through a meat grinder.
  • Add spices, salt and mix thoroughly. We put in the refrigerator for half an hour.
  • Intestines - I have salty beef - immersed in cold water for 4-5 minutes.
  • Then we put a special attachment for sausages on the meat grinder, put on the intestines at the end of the attachment, pass the meat mass through the meat grinder again, knit the sausages.
  • Bratwurst - fried white sausages
  • We put the sausages in a wide saucepan, fill it with warm water, lower the thermometer there, when T 70 degrees in water, keep the sausages in water for 20 minutes, making sure that T does not rise higher, swing. 80 degrees.
  • Bratwurst - fried white sausages
  • Then we take out and fry on both sides in oil.
  • If you do not plan to fry immediately, put it in the refrigerator, store it for no more than 3 days.
  • P.S. The photo shows a sausage with buckwheat. In Germany, buckwheat is practically not used as a side dish.

Note

There are a lot of recipes for white sausages, but the base is pork + beef, the rest is spices, etc., varies.

MariS
Ruddy sausages turned out! Yes, cabbage better than buckwheat would be here ...
But I won't refuse buckwheat either.
MariV
Yes, for authenticity - cabbage or potatoes as a side dish. But that evening there was buckwheat ...
When we lived in Germany. very often these sausages were bought - right on the street, and ate with sweet mustard.
We were delighted when they appeared in Russia.
And here, thanks to the forum, I was able to do it at home - rummaged, rummaged through the sites, found a simple recipe, made it in the gut for the second time in my life! My husband liked it, but it tasted a little different from what they ate in Germany - I had practically no lard, and I didn't put green parsley.
We still need to buy guts - it's not difficult to make sausages at home!

Masinen
Olga, I always admire homemade sausages!
And I still can't do it. I also really like the white kobaski!
MariV
Maria, it is not at all difficult if there is a nozzle on the meat grinder - the eyes are afraid, the hands are doing! No nitrite salt is needed - we did it a little, ate it.
Lerele
I read somewhere recently that there are 1,400 varieties of sausages in Germany, this is perhaps the most popular dish here.
It is delicious, and if you buy sausages, then cook very quickly, satisfying.
Your sausages are just superb!
I'm going to fire, I have Nuremberg sausages for dinner today.
MariV
Thank you dear! Guten Appetit! It seems I was not mistaken ...

Listen, has buckwheat appeared in German stores? Or, as before, only as bird food?
Lerele
Quote: MariV

Thank you dear! Guten Appetit! It seems I was not mistaken ...

Listen, has buckwheat appeared in German stores? Or, as before, only as bird food?
There is not fried in bioladens, and so shelves with Russian goods appeared in some places, in real life, for example.
Rada-dms
What sausages !! Dream!!! And they didn't lose their shape !! After your firmly decided to master this business !!! Where do you buy intestines?
Rada-dms
Lerele, in pharmacies used to sell like? And what products are on the shelves, I wonder !?

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