Ingredients with Measurements:
- 1 pound of ground pork
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of caraway seeds
- 1 teaspoon of marjoram
- 1 teaspoon of garlic powder
- 1/4 cup of cold water
- Natural hog casings
Special equipment needed:
- Meat grinder
- Sausage stuffer
- Large mixing bowl
- Kitchen scale
Step-by-step instructions:
1. In a large mixing bowl, combine the ground pork, salt, black pepper, caraway seeds, marjoram, and garlic powder. Mix well until all the ingredients are evenly distributed.
2. Add the cold water to the mixture and mix again until the water is fully absorbed by the meat.
3. Prepare the sausage stuffer by attaching the natural hog casings to the nozzle.
4. Weigh out 4-ounce portions of the meat mixture and stuff them into the casings, twisting the casings every 4 inches to form individual sausages.
5. Once all the sausages are stuffed, use a sterilized needle to prick any air pockets that may have formed.
6. Place the sausages in the refrigerator to chill for at least 30 minutes before cooking.
Time:
Preparation time: 45 minutes
Cooking time: 15 minutes
Temperature:
Cooking temperature: 350°F
Serving size:
This recipe makes 4 sausages.
Nutritional information:
Calories: 340
Fat: 30g
Protein: 16g
Carbohydrates: 1g
Fiber: 0g
Sugar: 0g
Sodium: 600mg
Substitutions for ingredients:
- Ground beef can be used instead of ground pork.
- Fennel seeds can be used instead of caraway seeds.
- Thyme can be used instead of marjoram.
Variations:
- Add diced onions to the meat mixture for extra flavor.
- Use lamb instead of pork for a different taste.
- Add a tablespoon of paprika for a smoky flavor.
Tips and tricks:
- Make sure the meat is cold before grinding to prevent it from becoming too soft.
- Do not overstuff the casings to prevent them from bursting during cooking.
- Prick any air pockets that may have formed to prevent the sausages from bursting during cooking.
Storage instructions:
Store the sausages in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages in a skillet over medium heat until heated through.
Presentation ideas:
Serve the sausages on a platter with mustard and sauerkraut.
Garnishes:
Garnish with chopped parsley or chives.
Pairings:
Pair with German potato salad and a cold beer.
Suggested side dishes:
German potato salad, sauerkraut, and roasted vegetables.
Troubleshooting advice:
- If the sausages burst during cooking, prick them with a fork to release the steam and prevent further bursting.
- If the sausages are too dry, add more water to the meat mixture.
Food safety advice:
- Make sure the meat is fully cooked before serving.
- Wash your hands and all equipment thoroughly before and after handling raw meat.
Food history:
Harzer Bratwurst is a traditional German sausage that originated in the Harz Mountains region.
Flavor profiles:
Harzer Bratwurst has a savory and slightly spicy flavor with hints of caraway and marjoram.
Serving suggestions:
Serve hot with mustard and sauerkraut.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: German