Steps
This Bratwurst is based on the aromatic spectrum of the seasoning from the Esfck CookingGang from hamburg.
Cut the shoulder of pork and belly into small cubes and cool to 3 degrees.
Grind the spices in a mortar or blender and mix with the chilled meat cubes.
Turn the marinated meat through a coarse perforated disc and knead into a food processor or by hand so that the meat protein binds (approx. 5-10 min).
Reminder: Keep an eye on the temperature of the mass!
Attach the sausage stuffing horn to the meat mincer, draw up the intestine and press the mixture to the opening of the stuffing horn (so that no air enters the intestine during filling).
Pull the prok tripe over the end of the filling horn and close with a knot.
Carefully twist off 15cm long sausages and cut them off.
If you want to pick up the sausages, you should vacuum and freeze them now..
To enjoy the sausages directly, fry or grill them slowly over medium heat until they are evenly browned all around..
The seasoning "Würzstoff" and the recipe were developed by the Hamburg chef collective Esfck.
If you want to know what other ingenious things the collective is doing, take a look at their website esfck.de or follow them on Instagram.