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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
Egg 1
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/

Looks a great recipe. Pauline prefers sheep casings to hog's, so this one's a keeper.

Phil

NCPaul, Thank you for posting this recipe. It looks great. As Phil says, it certainly is a keeper.
Cheers,
Jan.

i am going to have to try this one as well. the pics look delicious.

MM

Did you use 750g pork shoulder and 250g backfat?

Thanks.

Yes. Welcome to the forum.

Looks excellent I will try this one

Forgot about this one, back on the list of to-do's

Hi. I like the recipe and have a question. The egg is there to bind everything together, is that right?

That's correct.

Ok thank you. I'm going to try this for sure.

Hello again. I'm new to this so when I need to make more, say 4 times the amount, I multiply the seasoning also by 4? Sorry for sounding dumb, I just don't want to ruin the recipe.
Thanks again.

Correct again.

That was fast! Thanks!