Thuringer Rostbratwurst by y@t
Pork shoulder and backfat 1000 g
Salt 11.7 g
White pepper fine 3.6 g
Nutmeg 1.6 g
Coriander 2 g
Caraway 2 g
Marjoram 0.8 g
Garlic cloves blanched 15 sec. 3.2 g
Grind through medium plate and stuff into sheep casings. Link in 15-20 cm lengths.
They were perfect with red cabbage and apples and with cheese spaetzle.
The cheese spaetzle recipe is found here:http://www.deliciousdays.com/archives/2 ... sespatzle/
Fashionably late will be stylishly hungry.