Thüringer Bratwurst in a bun
Recipe
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45 minutes
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35 minutes
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80 minutes
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10 persons
Thüringer Bratwurst is perhaps the oldest bratwurst in Germany. Dating back to the 15th century, it is a true German classic and, like the Big Green Egg, an Evergreen. Traditionally, its preparation has been subject to certain rules. The sausage must be thin and long, between 15 and 20 centimetres, and should only be grilled over charcoal. In other words, Thüringer Bratwurst and your Big Green Egg kamado are the perfect match! The bun? This is a minor detail – it is mainly used to hold the sausage. You make the sausage yourself, of course. It may seem complicated, but you will find that you will soon become proficient at filling the sausages. Before you get started, however, you should factor in 3 hours extra for the preparation time, as you will get the best and tastiest results if you place the meat in the fridge for an hour before grinding and let the bratwursts rest for 2 hours before grilling.
INGREDIENTS
Sausage
- 750 g pork neck
- 200 g beef neck
- 1 sheep gut
- 1 clove of garlic
Spice mix
- 10 g fine sea salt
- 3 g freshly ground white pepper
- 5 g nitrite salt
- 1 g ground mace
- 4 g onion powder
- ½ g ground caraway seeds
- ½ g fennel seeds
- ½ g dried marjoram
- ½ g ground cardamom
- ½ g ginger powder
- ½ g ground vadouvan
Garnish
- 10 small buns, of your choice
- Thüringer mustard
IN ADVANCE
- Cut the pork neck and beef neck into approx. 3 cm cubes, spread them around a shallow dish and place in the freezer for 1 hour. Meanwhile, rinse the sheep gut in cold water. Peel the garlic and finely chop the clove.
- Using a meat grinder with a coarse plate, grind the pork neck and beef neck into minced meat. Mix all ingredients for the spice mix and knead into the minced meat with the garlic.
- Tie the sheep gut around the sausage filler of the meat grinder and fill the it with the mince mixture. When doing so, be careful not to fill the sausage too tightly and make sure there are no air bubbles. Turn the sausage a few turns every 20 centimetres so that you get sausages 20 centimetres long. Let the sausage rest in the fridge for about 2 hours.
PREPARATION
- Light the charcoal in the Big Green Egg. Using the Cast Iron Grid, heat to a temperature of 200°C.
- Cut the sausages into individual links and grill the Thüringer Bratwurst for 3-4 minutes per side. Close the lid of the Big Green Egg after each action.
- Slice open the buns, top with the sausage and add Thüringer mustard to taste.
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