Never dared to make them myself. I’ve read it involves plenty of ice.
Did you use an ordinary Fleischwolf? Would a MUM 5 do?
As a hobby sausage maker myself, it looks delicous! Care to share your recipe?
Recipe I used:
Ingredients (for 1 kg of sausage mixture)
400 g pork belly
600 g pork shoulder
18 – 20 g salt
3 g black pepper
0.5 g ground mace
0.5 g ground allspice
1 pinch of ground cardamom
4 g (around 2 tablespoons) marjoram
Around 2 m of sausage skin (26/28 caliber pork casings is pretty much the standard here)
Preparation
Cut the fresh pork into cubes and mix with salt and all the other spices. When adding the marjoram, crush it a little by hand. The seasoned pieces of meat are passed through a mincer, with a smaller or larger hole in the disk depending on taste (usually the Franconian sausages are a bit more “chunky”, so I’d go on the larger side). The sausage meat should not be too fine. The sausage meat must then be kneaded a bit so that the fat, protein and water combine well and emulsify. It should start to stick to itself a bit when pulling it apart.
A filling machine is required to fill the sausage. Some food processors also have a mincer attachment with a corresponding guide disk and filling tubes. A special casing is used for stuffing, the casing band. This is very sensitive to pressure and tears easily. It must therefore be handled very carefully both when filling and when subsequently shaping the sausages. The Franconian sausages are not twisted off, but cut off and remain open at the ends.
3 comments
Never dared to make them myself. I’ve read it involves plenty of ice.
Did you use an ordinary Fleischwolf? Would a MUM 5 do?
As a hobby sausage maker myself, it looks delicous! Care to share your recipe?
Recipe I used:
Ingredients (for 1 kg of sausage mixture)
400 g pork belly
600 g pork shoulder
18 – 20 g salt
3 g black pepper
0.5 g ground mace
0.5 g ground allspice
1 pinch of ground cardamom
4 g (around 2 tablespoons) marjoram
Around 2 m of sausage skin (26/28 caliber pork casings is pretty much the standard here)
Preparation
Cut the fresh pork into cubes and mix with salt and all the other spices. When adding the marjoram, crush it a little by hand. The seasoned pieces of meat are passed through a mincer, with a smaller or larger hole in the disk depending on taste (usually the Franconian sausages are a bit more “chunky”, so I’d go on the larger side). The sausage meat should not be too fine. The sausage meat must then be kneaded a bit so that the fat, protein and water combine well and emulsify. It should start to stick to itself a bit when pulling it apart.
A filling machine is required to fill the sausage. Some food processors also have a mincer attachment with a corresponding guide disk and filling tubes. A special casing is used for stuffing, the casing band. This is very sensitive to pressure and tears easily. It must therefore be handled very carefully both when filling and when subsequently shaping the sausages. The Franconian sausages are not twisted off, but cut off and remain open at the ends.
https://www.br.de/br-fernsehen/sendungen/zwischen-spessart-und-karwendel/rezept-fraenkische-bratwuerst-zwischen-spessart-und-karwendel-30-september-2023-100.html
There’s also a video where they show how they did it, not sure if automated subtitles are available though:
https://youtu.be/Wk5N-H8dy14?si=YINFjj1BDun5MZRO