but the bacteria spores that are heat-resistant. The bacteria usually in a spores (inactive form) and usually germinate, grow and then excrete toxins in the low or absence of oxygen. So in my opinion the additional of nitrate (pink salt, salpetre etc) is absolutely important because it’s an effective agent agains Clostridium botulinum. Maybe you heard that nitrate are toxic, infact nitrosamines did. Nitrosamine formed when nitrate transform into nitrite then react with amino acids or very high heat. Nitrosamines are known to be powerful DNA damaging chemicals and resulting cell mutation and cancer. But don’t really bother about it, infact a single portion of spinach or celery contain more nitrosamines than you can imagine. So, did salpetre or curing salt it essensial for making fresh bratwurst ? it’s a tricky question, If you made a small quantity like mine and cooked it directly in a fresh state without any further dry aging process i guess it’s not really essensial.
of beef but i’m using 1:1 beef and pork ratio for my bratwurst sausage. The seasong for my homemade bratwurst sausage consist of marjoram, parsley, nutmeg, celery seed, ginger, mace, cardamon and splash with red wine. Most bratwurst sausage wrapped in an edible artificial casings, such as collagen and cellulose, but i really want the original version with natural pig intestine casing. Is it possible to making a dry cured sausage using natural pig intestine ? luckily the answer is YES. The pig small intestine is needed to be cured before the sausage hung to dry cured. The pig intestine cleaned inside out, you can read about How To Clean and Preparing Pig Intestine, then salted to enhanced the self life. Simply ask your butcher for pig small intestine, he or she probably give it for free for you.
pork back fat
intestine, cleaned (2-3 m sausage casing)
freshly ground blackpeppercorn
of fresh chopped herbs (marjoram, parsley &thyme)
Homemade Garam Masala Powder
ground celery seed
How to Make Homemade Bratwurst Sausage :Clean out and sterilize all of the utensils
Mix and rub the salt to the pig intestine, let is marinated about 24 hours in the fridge, washed it properly under running water and drain in properly, set aside
Meanwhile, dice the beef and pork meat and fat with a knife into a very fine diced
Combine all the seasoning in a large mixing bowl.
Add the meat and fat and mix well
Stuffed the bratwurst sausage stuffing to the pig intestine using the plastic funnel and chopsticks or finger.
Tie off one end of bratwurst sausage casing and then plugged out the stuffing to the tie
Tie the casing into 15cm links.
Prick the links and the sausage all over with a sterilized metal pin to allow the air bubbles to escape from the sausage.
You can directly cooked the fresh bratwurst or vaccum packed then freeze it, it last about 1 month in the frezzer
Braised Fresh Homemade Bratwurst Sausage in SPicy Balsamic Vinegar
Braised Sausage in Balsamic Vinegar Recipe
of bratwurst sausage (or any kind of fresh sausage)
white wine/ anggur putih (sunstitude with 2 cups of rice wine)
fresh ripe tomatoes/ Tomat, deseeded, chopped
Homemade Garam Masala Powder
a pinch of mixed italian herbs
chopped red chilies
red shallots, diced
garlic, finely chopped
salt and pepper to taste
Freshly chopped chili and celery leaves for garnish
Instruction :Heat up 1 tbsp oil until sizzling hot, sear the sausageall over until got a nice golden brown color, set aside and cut into bite pieces
Pan Fried Bratwurst Until Golden Brown
Heat up the 2 tbsp oil in a heavy bottom sauce pan or a crock pot, saute the onion, red chilies, shallots and garlic with a low heat until slightly brown
Add the tomato and saute another 5 minutes
Put the bratwurst sausage into the pot
Pour the balsamic vinegar, stock and white wine, season with salt,brown sugar, pepper and herbs,
Reduce the heat and simmer until the balsamic vinegar is thicken for about 30 minutes. Add more wine or stock if necessary.
Served it immediately with freshly chopped chilies and parsley leaves.
Adapted from Emeril Lagasse's LinguicaRecipe. Pass through a food grinder fitted with a coarse die. Transfer to a large bowl, cover tightly with plastic wrap, and refrigerate overnight to allow the flavors to marry
When the sausage is all in the casings, with two hands, pinch off what will become two links. Prick them with the needle as much as possible, and in most cases the casing will flatten itself against the link
I am often asked how is it that I come up with my recipes. The truth of the matter is that even for me, a self-proclaimed foodie, it is rather tough at times to create new and excitingrecipes for dinner
The recipe did not say what kind of vinegar to use so I added red winevinegar, hoping for the best. I can not tell you how many cooking shows they bring out raw chorizo sausage meat for a recipe and I have no hope of finding it at my grocery store
The breakfast sausage came out OK and the recipe could use some tweaking, but it did make a great quick breakfast the next morning stacked on a whole-wheat English muffin topped with a lightly fried egg