BRATWURST SAUSAGE Homemade - Homemade Charcuterie
INGREDIENTS
700g pork leg;
150g fat;
150g pork skin;
18g salt;
2,5g instacure#1;
2,5g antioxidant;
4g White pepper;
1g Powdered Ginger;
2g Ground Nutmeg;
1g Kummel;
3g Powdered garlic;
4g Isolate Soy Protein;
1g Powdered onion;
2g Smoked paprika;
200ml crushed ice.
Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.
Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German bratwurst, many of the best known originating in Franconia (today for the most part situated in northern Bavaria, but still culturally quite distinct), its northern neighbour Thuringia and adjacent areas. How the sausages are served is also locally different, but most commonly they are regarded as a snack served with or in a white bread roll made from wheat flour and eaten with mustard. As a pub dish, it is often accompanied by sauerkraut or potato salad and sometimes served with dark, crusty country bread made predominantly from rye flour, less commonly with a Brezel (pretzel). It is a very popular form of fast food in German-speaking countries, often cooked and sold by street vendors from small stands.