| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 650 |
| Pork belly | 200 |
| Beef | 150 |
| Salt | 18 |
| Minced garlic | 3.5 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#1 | 2.5 |
| Isolated soy protein | 2.5 |
| Caraway | 2 |
| Ground black pepper | 2 |
| Marjoram | 1 |
| Ground nutmeg | 0.5 |
Any question about how to make this recipe? Please, leave a comment with your question.
Preparation > Thüringer Rostbratwurst German Sausage
- Grind the meats twice using a 6mm disc;
- Mix the meats well with all the ingredients until you obtain a homogeneous and sticky mass;
- Let it rest for 12 hours in a refrigerated environment;
- Casting in thin natural sheep casings and forming 20cm links;
- Let it rest for 12 hours in a refrigerated environment;
- Finish on the charcoal grill or fry in a pan;
- Serve on bread with mustard or on a plate with mashed potatoes.
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