Bratwurst – Thuringian Style

Preparation

1. 01

   Step 01

   Cut the pork shoulder into cubes of approx. 2 cm and place in the freezer together with the back fat and the mincer attachment for at least 30 minutes. Soak the sheep casings in cold water (approx. 30 minutes).

2. 02

   Step 02

   Pass the well-chilled meat and fat through the medium plate (4–5 mm) of the mincer. Place the sausage meat in a cold bowl.

3. 03

   Step 03

   Add the salt, white pepper, marjoram, nutmeg and caraway to the sausage meat. Work in the ice water gradually and knead the mixture vigorously by hand or with the dough hook of a stand mixer until a sticky, binding mass forms (approx. 5 minutes).

4. 04

   Step 04

   Cover the sausage meat and leave to rest in the fridge for at least 60 minutes so that the flavours meld and the mixture chills through thoroughly.

5. 05

   Step 05

   Drain the soaked sheep casings and slide them onto the stuffing horn of the mincer or a manual sausage stuffer. Tie off the end of the casing. Fill the sausage meat evenly into the casings without any air pockets.

6. 06

   Step 06

   Twist the filled sausage into even links of approx. 15–18 cm in length. Prick a few small holes with a needle to allow any trapped air to escape. Leave the bratwurst to rest in the fridge for at least 30 minutes.

7. 07

   Grill or pan over medium heat

   Brown the bratwurst evenly on a preheated grill (medium heat, approx. 180 °C) or in a non-stick pan over medium heat, turning frequently, for approx. 12–15 minutes. The sausages should be crisp and golden brown on the outside and juicy inside. Serve with mustard and bread rolls.