Anything but boring: spicy bratwurst
Bratwurst is always a good choice - whether in summer as an appetizer for hungry guests at a barbecue, in autumn around a campfire after a long walk over hill, dale and rustling leaves, or in winter as a reliable basis for the next round of mulled wine at the Christmas market. It just has to be really hot and tasty.
Wolfgang Müller knows that not all sausages are created equal. The passionate butcher and star chef loves to make his own creations again and again. Not just because he enjoys making them and the delicious taste that comes with them. It is just as important for him to know exactly what is "hidden" in the sausage. Because: "Only those who make the sausage themselves know what is in it," is the simple but extremely convincing argument of meat expert Wolfgang Müller.
Of course, making sausages is more work than simply buying them from the butcher. But with the right accessories, such as a meat grinder and sausage filler, your own sausage creations are sure to be a success and will impress guests at your next barbecue. But Wolfgang makes one thing clear from the start: "You can only make good sausages from good meat and good spices and ingredients." Industrially produced sausages often contain meat from animals that were slaughtered far too young. Food additives and a large amount of table salt then "round off" the result. However, not using preservatives means that we have to pay meticulous attention to hygiene in our own sausage kitchen and should only eat the sausages when they are fully cooked. Then nothing stands in the way of our creativity in choosing the ingredients and the subsequent culinary enjoyment. As the following recipes show, Wolfgang likes to think outside the box, especially when it comes to the ingredients used. And so simple sausages become real gourmet highlights.
Beef sausage with mulled wine spices
Ingredients:
• 1 kg beef rump without tendons
• 2 ½ kg beef shoulder
• 1 ½ kg beef sausage meat base (from your trusted butcher)
• 60 g leaf parsley
• 10 g marjoram
• Pork small intestines
For the spice mixture:
• 60 g sea salt
• 10g sugar
• 8 g black pepper, ground
• 2 ½ g mace
• 1 g cinnamon
• 3 g rose paprika
• 1 g allspice
• 1 ½ g gingerbread spice
• 2 g zest of 1 untreated lemon
• 2 g zest of 1 untreated orange
If you have acquired a taste for it, you will find further suggestions in Wolfgang’s cookbook: “Sausage & Kitchen” from Matthaes Verlag.
Preparation:
First, wash and rinse the intestines with lukewarm water, then mix all the ingredients of the spice mixture.
Cut the beef rump into 5 millimeter cubes. Season lightly with salt and massage briefly. Cut the beef shoulder into large cubes. Sprinkle with the spice mixture and massage in well. Chill the beef rump and beef shoulder for 2 hours.
Then put the marinated beef shoulder through the 3-millimeter disk of the meat grinder. Knead for 10 minutes until the protein starts to form and a homogeneous mass is formed. Then mix the beef shoulder, beef meat and the marinated beef rump cubes well together. Finely chop the marjoram and leaf parsley and add them to the meat mixture.
Fill the mixture into the pork intestines and twist them to the size you want. If there are any air holes, carefully pierce them with a sausage needle so that the air can escape.
