Recipe Homemade Bratwurst Sausage with Natural Pig Intestine Casing Sausages, Braised in Spicy Balsamic Vinegar

Ingredients

  • 5 minutes, 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.
  • 20-30 percent 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.
  • 500 gr pork loin
  • 500 gr beef topside
  • 200 grams pork back fat
  • 2-3 pig intestine, cleaned (2-3 m sausage casing)
  • 2 tbsp salt
  • 1 tbsp freshly ground blackpeppercorn
  • 4 tbsp brown/palm sugar
  • 2 tbsp red wine
  • 2 tbsp of fresh chopped herbs (marjoram, parsley &thyme)
  • 1 tsp Homemade Garam Masala Powder
  • 1/4 tsp ground celery seed
  • 1/4 tsp ground cardamon
  • 1/4 tsp ground nutmeg
  • 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
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  • Braised Sausage in Balsamic Vinegar Recipe
  • 1 kg of bratwurst sausage (or any kind of fresh sausage)
  • 1 cup balsamic vinegar
  • 1/4 cup brown sugar
  • 1/2 cup white wine/ anggur putih (sunstitude with 2 cups of rice wine)
  • 3 large fresh ripe tomatoes/ Tomat, deseeded, chopped
  • 1/2 tsp Homemade Garam Masala Powder
  • a pinch of mixed italian herbs
  • 2 tbsp chopped red chilies
  • 1 large onion, diced
  • 6 small red shallots, diced
  • 6 cloves garlic, finely chopped
  • 1/2 cup chicken stock
  • 3 cups stock/kaldu
  • 2 tbsp vegetable oil/minyak
  • 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.
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Instructions

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