Bratwurst

The Bräht for the Bratwürstel, meat, onion and garlic with 3 mm slice mince (very fine). Mix in the sausage seasoning and binding agent.

Now add the water and mix until a good binding.

For the sausages, mince the pork with 8 mm slice. Then mix well with the sausage meat. The sausage mixture does not need to rest and is immediately filled into casings.

Before freezing, put the sausages into boiling water for about 10 seconds. Dry them and let them cool down. Freeze on the same day.

Take the sausages out of the freezer 30 minutes before frying and scald them for about 15 minutes. Then turn in milk or flour and fry.

Preparation Tip:

Tastes perfect with sauerkraut and fresh bread.

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