Handkäs-Bratwurst
Handkäs is a Hessian national dish or cheese, comparable to Harzerroller. Here the cheese is now processed into a bratwurst.Please enter how much meat you want to use under "Portions" (decimal places are allowed). The required quantities of ingredients will then be calculated automatically.
That is needed
- 500 g pork belly without rind (Kutterbauch)
- 500 g pork neck / rump
- 250 g ice-snow (or ice water)
- 4 pc. Hand cheese
- 21 g sea salt
- 4 g Pepper mixture (I use the pepper symphony from Ankerkraut)
- 3,5 g caraway, crushed
- 2 g marjoram
- 2 g onion powder
- 0,5 g Mace (nutmeg)
- cutter aid (without reddening) (dosage according to manufacturer's instructions)
intestine selection
Instructions
- Mince the pork belly and pork neck with a small slice
- Mince the Handkäs separately through the middle slice
- Beat the meat together with the spices in the food processor until it forms a homogenous mass. Gradually add the egg whites and knead until the temperature reaches at least 8°C and a maximum of 12°C.
- Fold the shredded Handkäs into the finished sausage meat and place it in a sausage stuffer.
- Now fill everything into the casings and cut them to the desired length.
- Prepare lightly salted boiling water at 75°C and let the sausages simmer in it at a constant temperature for about 30 minutes.
- After boiling, rinse with cold water or plunge into ice water. This will prevent the sausages from shriveling when they cool down.
- Now the sausages can go on the grill or in the pan. Enjoy!
A recipe from https://www.raeucherwiki.de