Sausage: America's Deliciously Twisted Take on a German Classic

Welcome to Little Gasthaus! Today, we learn about America's unique take on the classic German sausage, the bratwurst! In this video, we'll show you how to make your own sausages at home, so you can enjoy this delicious treat anytime you want. Whether you're a meat lover or just curious about the sausage-making process, this video is for you!
Welcome to Little Gasthaus! Today, we're diving into the world of german sausage, specifically focusing on how to make sausage with an American twist . Discover the differences between traditional german cuisine and the American take on the classic bratwurst, plus learn about pork sausage and get ready to enjoy delicious german food and sausage.
Explore how Germany's iconic Bratwurst has sizzled its way intothe heart of American cuisine.
Ingredients:
• 1 kg ground pork (preferably shoulder, with a good fat ratio)
• 100 g smoked bacon, finely diced
• 17 g kosher salt
• 2.5 g black pepper, freshly ground
• 2.5 g mustard powder
• 5 g smoked paprika (for an American BBQ flair)
• 1 g garlic powder
• 50 ml beer (something like a pale ale or lager)
• 1-2 Tbsp. BBQ Sauce, (your choice)
• 32-35 mm natural hog casings
Instructions:
1. Mix the Meat: Combine the ground pork and diced bacon in a large mixing bowl. Keep the meat as cold as possible during this process.
2. Add the Spices: Mix in the salt, black pepper, mustard powder, smoked paprika, and garlic powder until well combined..
3. Grind the Mixture: If you haven’t ground the meat yet, pass the mixture through a meat grinder fitted with a medium plate. If it's already ground, mix thoroughly to ensure the spices are well incorporated.
4. Pour in the Beer: Gradually add the cold beer and BBQ sauce to your meat mixture while continuously mixing to ensure the flavors are evenly distributed
5. Stuff the Casings: Soak the hog casings in water, following the instructions on their packaging. Once ready, stuff the seasoned meat mixture into the casings, twisting into 6-inch links.
6. Rest the Sausages: Let the sausages rest in the refrigerator for at least 12 hours to develop flavor.
7. Cooking: You can either grill the sausages over medium heat until cooked through or simmer them in beer and onions before finishing them on the grill.
8. Serve: Serve on a quality bun with your choice of American condiments, like ketchup, mustard, relish or Sauerkraut, to appeal to the American palate.
Note: This recipe is designed to combine traditional German sausage-making techniques with flavors that are popular in America. The addition of smoked paprika and beer gives a nod to American BBQ tastes, while still respecting the integrity of a classic German bratwurst.

Little Gasthaus: Blog https://littlegasthausbbq.blogspot.com/


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