Homemade German Thuringian sausage (Thüringer Bratwurst)
Thuringian sausages are a local specialty of Thuringia and one of the most representative sausages in Germany. Thuringian sausages are made from a mixture of pork filling and rich seasonings, with a spicy taste, generally 15-20 cm in length, cooked by charcoal grilling or frying, charred on the outside and tender on the inside, full of chewiness, usually sandwiched in bread, or eaten with potatoes. Thuringian sausages are fresh sausages, no need to dry, freshly made, easy to make, fresh and delicious, so they are especially suitable for family homemade and enjoy the authentic German taste at any time!
Sausage preparation
Step 1
1 pound of pork filling mixed with 1 bag of Thuringian sausage seasoning (15g); (If the meat filling is lean, add 1 egg, and the meat filling will not be dry)
Step 2
Whip until the meat filling is firm;
Step 3
put the cleaned sheep casing on the enema funnel, tie a knot below, and stuff the meat filling;
Step 4
After all the stuffing is done, twist the sausages in sections every 15-20 cm a few times;
Step 5
Brush a thin layer of oil in a pan, put the sausage in, fry until slightly shaped, then cut the sausage and fry until golden brown on both sides;
Step 6
Serve with boiled potatoes and salad, season with mustard dressing.
Step 7
Homemade German Thuringian sausages
Step 8
Homemade German Thuringian sausages
Cooking tips for sausages
1. In the process of stuffing the meat filling into the casing, air intake is inevitable, and a fine sewing needle can be used to pierce a small hole in the casing to deflate; 2. The meat filling should not be too full, otherwise the casing will easily break during the frying process. For more homemade food recipes, please pay attention to my official account: Zcake has skills
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