Franconian Bratwurst with Marjoram

Name: Fränkische Bratwurst mit Majoran
Total time: 1 d
Ingredients: 700 g Schweineschulter (mittelfett); 300 g Schweinebauch (ohne Schwarte); 3 g Majoran getrocknet; 1.5 g Kümmel gemahlen; 3 g Knoblauch frisch gepresst; 18 g Nitritpökelsalz; 2 g Schwarzer Pfeffer grob gemahlen; 50 g Zwiebel fein gehackt; 50 ml Eiswasser; 2 m Schweinedünndarm Kaliber 28-32 mm

Scalded SausagePorkHot SmokingMedium1 day72°C

The Franconian bratwurst is a coarse grilled sausage made from pork, seasoned with marjoram, caraway and garlic. It originates from Franconia and is traditionally grilled or pan-fried.

Ingredients(for 1 kg)

Pork shoulder (medium fat)700 g

Pork belly (rind removed)300 g

Dried marjoram3 g

Ground caraway1.5 g

Fresh garlic, pressed3 g

Curing salt18 g

Coarsely ground black pepper2 g

Onion finely chopped50 g

Ice water50 ml

Pork small intestine casing 28-32 mm2 m

Instructions

Preparation

30 Minuten + 1 Stunde Kühlen

Cut pork shoulder and pork belly into wolf-sized pieces of approx. 3-4 cm. Freeze the meat and all equipment (grinder, bowls) for at least 1 hour to keep the mixture below 4°C.

Grinding

15 Minuten

Grind the meat through an 8 mm plate. For a coarser texture, a 10 mm plate can be used. Chill again immediately after grinding.

Mixing

10 Minuten

Mix the ground meat with curing salt, marjoram, caraway, black pepper, garlic and chopped onion. Gradually add ice water and knead thoroughly until a cohesive mixture forms. The mixture must not exceed 12°C.

Resting

2-12 Stunden

Rest the mixture covered in the refrigerator at 2-4°C for at least 2 hours, ideally overnight, so that the spices distribute evenly and the binding sets.

Stuffing

20 Minuten

Soak pork small intestines in lukewarm water and rinse thoroughly. Stuff the mixture tightly using a sausage stuffer, avoiding air pockets. Twist off sausages at desired length of 15-20 cm.

Frying/Cooking

15-20 Minuten

Grill sausages on a well preheated grill or pan over medium heat until golden brown on all sides. Measure a core temperature of 72°C. Never pierce the casing. Total cooking time approx. 15-20 minutes.

Pro Tip

Franconian bratwurst is traditionally filled into pork small intestine and should be grilled slowly over medium heat – never pierce the casing to retain the juices. Adding onion to the mixture is regionally typical.

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