Thüringer Rostbratwurst
A fresh version of the Thüringer Rostbratwurst. There is also a cooked version which is more known.
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Release Date 11.03.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
- 1 Grinder Plate 3mm
Ingredients
Meat
- 750 g Pork Shoulder 80/20 (Lean/Fat)
- 250 g Veal V1 Very Lean
Liquid
- 25 g Ice Cold Milk Use full fat milk
Casings
- 1.1 m 28/30mm Pork Casings
Herbs & Spices
- 18 g Table Salt
- 2 g Ground White Pepper
- 0.5 g Ground Cardamon
- 0.5 g Ground Mace
- 0.5 g Ground Caraway
- 2 g Whole Caraway Seeds
- 2 g Rubbed Marjoram
- 3 g Garlic Powder
Instructions
Preparation
- Soak 1.1 m 28/30mm Pork Casings in cold water for 30 minutes
- Prepare spice mix using 2 g Ground White Pepper, 0.5 g Ground Cardamon, 0.5 g Ground Mace, 0.5 g Ground Caraway, 2 g Whole Caraway Seeds, 2 g Rubbed Marjoram & 3 g Garlic Powder
- Prepare 18 g Table Salt
Grinding
- Grind 250 g Veal V1 through the 3mm plate and add during the grinding slowly the 25 g Ice Cold Milk
- Grind the 750 g Pork Shoulder through the 10mm plate and keep separate from the 250 g Veal V1
Mixing
- Mix the 750 g Pork Shoulder with the 18 g Table Salt and spice mix until sticky
- Add the 250 g Veal V1 and mix again until very sticky.
Filling
- Fill the sausage mix semi firm in to the 1.1 m 28/30mm Pork Casings and make links about 18cm long.
Storage
- Use within 2 days or freeze for later usage.
Instruction Video
Notes
The Thüringer Rostbratwurst is a classic under the sausages and is perfect on the grill or fried in a pan.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Thüringer Rostbratwurst
Based on
1000 g
Amount per 100g
Calories
101.81
% Daily Value*
Fat
4.19
g
6
%
Saturated Fat
1.48
g
9
%
Polyunsaturated Fat
0.44
g
Monounsaturated Fat
1.80
g
Cholesterol
50.45
mg
17
%
Sodium
749.55
mg
33
%
Potassium
262.59
mg
8
%
Carbohydrates
0.78
g
0
%
Fiber
0.28
g
1
%
Sugar
0.14
g
0
%
Protein
14.43
g
29
%
Vitamin A
24.24
IU
0
%
Vitamin C
0.59
mg
1
%
Calcium
17.95
mg
2
%
Iron
1.03
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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This was my first batch of sausage after a long break. I found the YouTube channel with incredible vlogs. The website too is amazing. I made a 2 kg batch of the sausage and the aroma is incredible. I made one small change by adjusting the volume of salt and adding Cure 1. I’ll be making the Italian hot sausage next.
Thank you, hopefully you will find many more recipes which you like.
Made a 2kg batch but reduced the salt by 5g and added 5g of cure 1 to extend the shelf life. The aroma is incredible. They’re in the refrigerator overnight to bloom then vacuum packed.
Perfect, this way you also will have pinkish colour once cooked.