Spanish Bratwurst
Only 3 ingredients, but perfect in taste.
Rate & Vote
Please rate and vote for this recipe!Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 16mm
- 1 Grinder Plate 2mm
Ingredients
Meat
- 500 g Pork S3 80/20 (Lean/Fat)
- 500 g Pork Belly
Casings
- 1.2 m 22/24mm Sheep Casings
Herbs & Spices
- 18 g Table Salt
- 5 g Ground Sweet Paprika
- 2.5 g Sweet Smoked Paprika
Instructions
Preparation
- Prepare the spice mix with 18 g Table Salt, 5 g Ground Sweet Paprika & 2.5 g Sweet Smoked Paprika
- Soak the 1.2 m 22/24mm Sheep Casings in cold water for 30 minutes.
Grinding
- Grind 500 g Pork S3 & 500 g Pork Belly with the 16mm plate
- Mix the ground meat with the 18 g Table Salt, 5 g Ground Sweet Paprika & 2.5 g Sweet Smoked Paprika very lightly. You just want to have all the salt and spice mixed in.
- Grind the mix through the 2mm plate.
Filling
- Fill the sausage mix firm in to the 1.2 m 22/24mm Sheep Casings and form 10-12cm links.
Storage
- Use within 2 days or freeze for later usage.
Instruction Video
Notes
The Spanish sausage is perfect for grilling or fried in a pan.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Spanish Bratwurst
Based on
1000 g
Amount per 100g
Calories
327.12
% Daily Value*
Fat
29.46
g
45
%
Saturated Fat
10.68
g
67
%
Trans Fat
0.02
g
Polyunsaturated Fat
3.19
g
Monounsaturated Fat
13.60
g
Cholesterol
66
mg
22
%
Sodium
746.65
mg
32
%
Potassium
279.24
mg
8
%
Carbohydrates
0.41
g
0
%
Fiber
0.26
g
1
%
Sugar
0.08
g
0
%
Protein
14.14
g
28
%
Vitamin A
374.41
IU
7
%
Vitamin C
0.16
mg
0
%
Calcium
11.65
mg
1
%
Iron
1.03
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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