Don’t worry if it doesn’t work 100% right away. To do this, hold the casing tightly on the filling spout and let it slowly fill up more and more. As with the texture, this is a matter of taste and can be decided by you.ħ. In the end, it’s your decision whether you prefer to make thinner or thicker sausages. Next, put the casing on the sausage stuffer.
It is up to you whether you do the kneading by hand or with a hand mixer.Ħ. Add the spices to the minced mixture and knead it well. I personally used the finest perforated disc (3 mm). Depending on how coarse or fine you want your beef sausage, you can use different perforated discs. This way they will be evenly distributed throughout the sausages.Ĥ. This will help later on with the grinding process and the temperature.ģ. Put the meat in the freezer for 1-2 hours. The bigger the grinder, the bigger your pieces of meat can be.Ģ. The size varies depending on how big your meat grinder is. Making beef sausage – Step-By-Step Instructionsġ. If you want to prepare the beef sausages without intestines, you can use jars and boil down the mass. For thicker beef sausages I recommend pork casings caliber 28 / 30. For starters, a filler attachment for your meat grinder or a hand filler funnel will work for this.īeef sausages are traditionally stuffed into natural casings. You need this to get your meat mass into the casing. Sausage filler / attachment for the meat grinder / hand filling funnel The meat is chopped into small chunks with it. You need a meat grinder to “grind” the meat. Making your own beef sausage – What do you need? Have fun and good luck making it! I would be happy if you leave me a comment if you succeeded. Here you can find the complete beef sausage recipe as a video or to read through. You can find even more variety in my recipe book “24 Bratwurst Recipes for a Perfect Barbecue Experience”. So if you’re looking for a little variety at a barbecue, I highly recommend it. The beef bratwurst is a really great alternative to the classic bratwurst. It’s easy and super quick to make and perfect for beginners.
WURST SAUSAGE HOW TO
In this post I’m going to show you how to make beef sausage yourself. A sausage with history.Make beef sausage yourself – Very tasty and easy to make
Gallen, Appenzell Ausserrhoden and Innerrhoden as well as in Thurgau. According to the IGP guidelines, it may only be produced in the cantons of St. The sausage is classically seasoned with salt, white pepper, mace and grated nutmeg. Gallen agree that the fine sausage, whose meat consists of a quarter each of veal, pork, bacon and milk, should never, but never, be eaten with mustard.
With mustard or without, that is the crucial question. Hardly any sausage polarises as much as the St. Or, of course, you could take the Orient Express to Morocco. Nevertheless, should you find yourself in Paris, the popular bistro dish Merguez Frites should not be missed. Via the Moorish influence in France, this ingenious sausage recipe has found its way to other European countries, where it has long since been integrated and adapted by local butchers. Notably they are never made from pork, but from a mixture of minced lamb and beef, and contain a wide range of spices that tickle the European palate cumin, garlic, harissa and hot paprika, making them very piquant and spicy. Merguez sausages are long, thin sausages tasting distinctly of North Africa. Three-star chef Dani García from Andalusia combines it with razor clams making a truly fantastic dish. The sausage itself is usually eaten sliced and fried (preferably in Spanish olive oil) or grilled, accompanied by a glass of Rioja and some bread. There are several variations, such as the one from Salamanca, which is filled with pine nuts instead of rice. Almost every region has its own speciality, the best known being the sausage of the autonomous community of Castilla y León in the heart of Spain.įrom the city of Burgos comes morcilla, a blood sausage stuffed with rice and seasoned with hot paprika. The Spanish may like to mock the German sausage-eating nation, but in truth they are big sausage fans themselves.
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