Schlesische Bratwurst
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Release Date 08.04.2025
Preparation
Ripening
Hot Smoking
Cold Smoking
Drying
Cooking
Ice Bath
Equipment
- 1 Mincer
- 1 Grinder Plate 10mm
- 1 Grinder Plate 3mm
Ingredients
Meat
- 600 g Pork S1 Very Lean
- 400 g Pork Belly
Casings
- 1.2 m 22/24mm Sheep Casings
Herbs & Spices
- 18 g Table Salt
- 2 g Ground Black Pepper
- 2 g Ground Sweet Paprika
- 0.5 g Ground Caraway
- 2 g Onion Powder
Instructions
Preparation
- Soak the 1.2 m 22/24mm Sheep Casings in cold water for 30 minutes.
- Prepare the 18 g Table Salt
Grinding Part 1
- Grind the 600 g Pork S1 & 400 g Pork Belly through the 10mm plate.
Pre-Mix
- Mix all the ingredients: 600 g Pork S1 & 400 g Pork Belly with the herbs & spices 18 g Table Salt, 2 g Ground Black Pepper, 2 g Ground Sweet Paprika, 0.5 g Ground Caraway2 g Onion Powder. Only mix gently so the meat is covered with the spices.
Grinding Part 2
- Grind the whole mix through the 3mm plate.
Mixing
- Mix the sausage mix until it is very sticky.
Filling
- Fill the sausage mix semi firm in to the 1.2 m 22/24mm Sheep Casings and form 10-12cm links.
Storage
- Store in the refrigerator for up to 2 day. For longer storage freeze them.
Instruction Video
Notes
The Schlesische Bratwurst is perfect with mustard and a Bretzel.
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INFORMATION
As an Amazon Associate I earn from qualifying purchases.Nutrition
Nutrition Facts
Schlesische Bratwurst
Based on
1000 g
Amount per 100g
Calories
274.51
% Daily Value*
Fat
22.55
g
35
%
Saturated Fat
8.16
g
51
%
Trans Fat
0.01
g
Polyunsaturated Fat
2.50
g
Monounsaturated Fat
10.36
g
Cholesterol
67.80
mg
23
%
Sodium
742.58
mg
32
%
Potassium
323.41
mg
9
%
Carbohydrates
0.42
g
0
%
Fiber
0.17
g
1
%
Sugar
0.04
g
0
%
Protein
16.39
g
33
%
Vitamin A
103.78
IU
2
%
Vitamin C
0.18
mg
0
%
Calcium
7.89
mg
1
%
Iron
0.88
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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