#dawolfe #wurst #sausage #german_sausage
Hallo liebe Freunde,
heute zeige ich Euch wie ich diesen Klassiker der Deutschen Wurstkultur herstelle! Es macht viel Spaß und die Wurst schmeckt fantastisch!😋😋😋😋Liebe Grüße und viel Spaß beim anschauen, Wolfgang 😁👨🍳
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Hello dear friends,
Today I'll show you how I make this old classic of German sausage culture! It's a lot of fun and the sausage tastes fantastic! 😋😋😋😋 Greetings and have fun watching, Wolfgang 😁👨🍳
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Das Rezept für 1 Kg Wurstmasse:
Für die Einlage: 60 % mageres Schweine Schulter Fleisch
+ 10 % Eis Schüttung
Zum durchpökeln über Nacht: 19 g Pökelsalz.
Beim anrühren: 0,5 g Kutterhilfsmittel(Phosphat)
10 g Senfkörner
Für das Fein Brät: 20 % mageres Schweine Schulter Fleisch
20 % Rückenfett
+ 10 % Eis Schüttung
Die Gewürze für das Fein Brät: 19 g NPS ( Nitrit Pökelsalz )
2,5 g Weisen Pfeffer
1 g Ingwer Granulat
1 g Koriander
2,5 g Knoblauch Granulat
4 g KTH (Kutterhilfsmittel ) = Phosphat
Alternativ kann man auch Backpulver mit
Diphosphat verwenden, ist dasselbe!
1 mittelgroße Zwiebel
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The recipe for 1 kg sausage mass:
For the filling: 60% lean pork shoulder meat
+ 10% ice fill
For curing overnight: 19 g curing salt.
When mixing: 0.5 g cutter aid (phosphate)
10 g mustard seeds
For the fine mass: 20% lean pork shoulder meat
20% back fat
+ 10% ice fill
The spices for the fine mass: 19 g NPS (nitrite curing salt)
2.5 g white pepper
1 g ginger granules
1 g coriander
2.5 g garlic granules
4 g KTH (cutter aid phosphate
Alternatively you can
Baking powder with Diphosphate
use, that's the same!
1 medium onion
Негізгі бет Ойын-сауық Bierschinken Wurst selber machen-Rezept😋/Make beer ham sausage yourself😋; German recipe!
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