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Farmers Bratwurst
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Grobe Bauernbratwurst Was brauche ich? 500 g. mageres Schweinefleisch von Schulter oder Schlegel 300 g. mageres Rindfleisch 200 g. Schulterspeck oder sehr fetter Schewinebauch ohne Schwarte 20 g. Salz (1 schwach gehäufter Eßl.) ½ gestr. Eßl. weißer, gemahlener Pfeffer ½ gestr. Teel. gemahlene Muskatnuß 1/3 Teel. Mayoran 1 Teel. geriebene Zitronenschale 1 Eßl. Milch So wird’s gemacht! Rindfleisch, Schweinefleisch und Speck durch die 10- oder 13-mm-Scheibe drehen. Mit den gemischten Gewürzen, dem Salz und der Milch zu einer gut bindenden Masse vermischen. Masse in Schweinedünndärme füllen und abdrehen. Wurstmasse kann jederzeit eingekocht werden.
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Farmers Bratwurst What do I need? 1 pound lean pork from shoulder or leg 10 ounces lean beef 8 ounces shoulder fat or very fat pork belly 1 ½ teaspoons white pepper 20 grams or Tsp Salt ½ teaspoon ground nutmeg ½ teaspoon marjoram 1 teaspoon grated lemon rind 1 tablespoon milk
Put the beef, pork, and fat through the medium or coarse blade of the meat grinder. [The recipe goes on to state that the würste can be put in glass jars and cooked (“canned”) for 120 minutes for those wanting to keep the meats. This is an old-fashioned method used prior to refrigerators and freezing.] |
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Last updated January 25, 2008