Veal Sausage - Super Tasty & Easy Veal Bratwurst
In this video, I’ll show you how to make veal sausage. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
????️ Ingredients:
Meat for 1 kg veal sausage:
50 % veal shoulder/neck (500 g)
40 % pork belly (400 g)
10 % pork back fat (100 g)
Spices per 1 kg meat:
20 g salt
1 g pepper
1 g mace
0.5 g allspice
0.2 g cardamom
0.2 g grated lemon peel
If you want the sausage super fine you’ll also need:
10 - 15 % semi-frozen milk (so if you make 1kg of sausage meat, then 100 - 150 ml)
3 g Cutter Phosphates (e.g BRIFISOL 414, PhosThis!, Ames Phos)
???? Full recipe:
???? Subscribe to my channel:
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???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
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???? Music:
Good Morning by Amine Maxwell
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How To Make Veal Leberkäse At Home - A Really Tasty Specialty
In this video, I’ll show you how to make veal Leberkäse. You can find the ingredients in the video description or blog article.
???? My free sausage making guide:
????️ Ingredients:
Ingredients for 1 Kg
30 % lean veal (300g)
27,5 % lean pork (275g)
27,5 % pork back fat (275g)
15 % crushed ice (150g)
Spices per Kg of meat
18 g salt
3 g cutter aid
2 g white pepper
1 g mace
0.25 g ginger
0.25 g cardamom
0.25 g lemon zest
???? Full recipe:
???? Subscribe to my channel:
___________________________
???? Contact:
I am happy to get any feedback, suggestions and inquiries. Please e-mail me at: daniel(at)wurstcircle.com
___________________________
???? Music:
Good Morning by Amine Maxwell
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How to make a bavarian pork knuckle / shank -German Recipes by klaskitchen.com
Please watch my other videos - and subscribe my channel. Thanks. Klas.
This is one of the internationally best known dishes from Germany, espacially from Bavaria. But here come the problems. It´s a lot easier to cook good food than to talk about it correctly. Is it a pork knuckle - as I thought for a long time? Is it a pork shank - as one of you told me kindly? Or is it a pork leg - as the googel translator told me? I don´t know. Thank god, a tongue can not only speak but also taste ;-)
Anayway: Most of the tourists coming here to Munich want to eat a pork knuckle.
It´s one of those once in a lifetime-things for a lot of people, I think.
Check out all the needed information on my homepage: klaskitchen.com
Actually it´s not, what we Germans eat every day or what we would usually prepare at home. In fact I had a couple of problems to find a butcher who would sell me pork knuckles because they are no best sellers and you have to order them a couple of days in advance what I didn´t do because I didn´t know.
So, this was an experience for me, too. But in the end: It went out great. Have a look.
Olli, my producer and I tried it after preparing it for this video and what can I say: It was exactly as delicious as it looks in the video. So, if you want to have some real German soulfood and if you are not watching calories - go and try it. It´s easy and if you follow my recipe you will succeed.
Good luck.
Here are the ingridients:
4 pig shanks, each about 800 grams / 28 oz
2 onions
1 teaspoon black pepper
1 tsp caraway seeds
about 2 cups of broth
and one bottle of beer
Cut the knuckles lenghtwise then rub them with the caraway and salt and pepper generously
Roughly cut the onions.
Put everything into a baking dish, add the broth and the beer and put it into the oven.
Leav it there for two hours at 120 degrees Celsius (250 farenheit) circulating air.
Then you switch on the grill/broiler and double the temperature.
The knuckle is getting it´s crust now. Don´t leave it alone in this phase because it will burn easily.
At the end you take it out of the oven, let the meat rest for a while and prepare the sauce:
Let it boil in a pot, season it - it might need a little sweetness to be perfect and, if you like, you can add a little cold butter or starch.
That´s all.
Eat it with dumplings and some vegetables. I like it with red cabbage or with savoy cabbage.
I will show you how to prepare both on my channel.
▶ Check out my gear on Kit:
Find out more about klaskitchen on klaskitchen.com
Watch also the other videos on this channel like:
Part 1: How to make bavarian dumplings
Part 2: How to make the sauce for bavarian dumplings
How to make Potato-Salad northern german way
How to make Wrap Beef wit pickles
How to make the best bavarian dessert - bairisch creme
how to make Munich Schnitzel
How to make Struwen
How to make liver dumplings
how to make currywurst
how to make koenigsberger klopse
how to make hamburger labskaus
how to make rheinland potato fritters
how to make krautsalad - cole slaw
how to make knödlgröstl - panfried dumplings
ho to make bavarian pork roast - schweinebraten
how to make rhubarb crumble cake - streuselkuchen quark öl teig
Above all that, I hope you enjoy the videos and the recipes work out fine for you
Happy cooking ;-)
Klas
German Recipes is a channel for tutorials about cooking of traditional german food. See the most traditional recipes here. Learn how to cook german food. Klas is teaching you how to cook german food and he is telling you the special backgrounds about this german recipes. This is the best tutorial to learn about german food and german kitchen and german recipes in english. All the german recipes are explained in english. It´s the best food tutorial in english for german recipes. See all the details from the foodblog German Recipes and all the recipes of german food and traditional german kitchen, for example food from bavaria and bavarian recipes on the homepage klaskitchen.com Follow this foodblog and the channel German recipes for not missing any new german recipe and any new bavarian recipe the we publish as a video. From porkrost to currywurst to dumplings and other beef and meat recipes. All traditional. All regional. All tasty. We also have sweets. Our sweet recipes for sweet food are for desserts and for cakes. Of course for german sweets and for german cake. All this in tutorials explained in english. Send us your feedback and your ideas and become an active part of the channel German Recipes.
How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe
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Thank you all so much for watching our recipe videos and supporting our channel. If you would to further support and help us continue making our recipes for you, you can by buying us a coffee. We do not endorse any products on our channel and are 100% self-funded. A coffee goes a long way in helping us stay product placement free. Cappuccino, Latte, Espresso or a Flat White it is up to you. Many Many Thanks for all your ongoing support.
How To Cook Sausages - Boil n Burn Method - Super Results - Sausage Recipe - For years i have been cooking my sausages all wrong, burning them on the outside to ensure the middle is cooked and pocking the life out of them, which is a big no no. This method that i call boil n burn works a treat every time. Give it a go. Methods of cooking perfect sausages Boiling first This method is one of my favourites as it helps seal all the moisture and flavour in. As well as water you could boil in beer (this was a particular favourite of ours when testing the methods.) as the ale really does add an extra depth to the flavour. Put your beer or water on and bring to the boil. Then reduce to a simmer and put the sausages in, making sure they are covered. Check with the probe after about 10-11 minutes. Once at 75oc remove and fry or grill on a high heat very quickly until brown. Oven cooking I never used to like sausages cooked in the oven until I started putting water with them. Place a small amount of water in an oven dish and then put sausages on a resting rack. Place the rack with sausages in the oven dish. The water should not be touching the sausages. It is just there to help steam while cooking. Cook on about 160oc (fan assisted oven) for 15-20 minutes and then check to see if at 75oc. If not brown you can always increase the temperature for a couple of minutes. Frying This will give a more greasy sausage but one with great flavour. With frying it’s all about being gentle. Put a very small amount of oil in the pan or with a good non stick pan you can cook without. A little fat should come out of the sausages to cook them in, but not too much. If the pan ends up full of fat and water they are not great sausages. Remember, life’s to short to eat cheap sausages! I cook mine on a medium heat turning occasionally for 22 minutes. When probed they were perfect! Grilling Grilling is a good way if you like the skins crisp. Again don’t cook on a high heat and only turn occasionally, probing after 15 minutes. Never prick a real sausage When cooking a ‘real’ sausage you should never prick it. It was common to prick sausages due to the bad state of the industry after the Second World War. As a result of rations sausages were full of bread and water to the point, where they would expand and explode when cooked, hence the name ‘bangers.’ Unfortunately after the war butchers saw it as a way to maximise profits, and kept the low meat content. As part of the HOW TO COOK GREAT NETWORK -
Also take a look at our channel for other great cooking genres.
And look at the websites for in detail recipes, gallery and cooking tips.
Hungarian Goulash (beef stew-soup)
The jury's out on whether it's a soup or a stew, but everyone agrees it's delicious! Big flavours from loads of paprika, garlic, onion and capsicum/bell peppers.
Fall-apart beef goes without saying ????????
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Best & Easy PORK SCHNITZEL in 10 Minutes. German PORK SCHNITZEL. Recipe by Always Yummy!
There are three reasons to cook a pork schnitzel – for the first, that’s fast, just 10 minutes needed, second, that’s tasty, crispy crust and tender meat inside, third – that’s easy and nourishing.
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✅ Ingredients:
• pork loin – 1,3 lb | 600 g
• all-purpose flour – 1 cup
• 2 eggs
• bread crumbs – 1 cup
• vegetable oil – 2 cup | 500 ml
• ground black pepper – ½ tsp
• salt – ½ tsp
???? Preparation:
1. Cut the pork loin into chops thick, remove bones and fat, cut each piece longitudinally leaving some part uncut and open the chops butterflied.
2. Salt and pepper on both sides, place into a food plastic bag and pound with a smooth side of meat tenderizer from center to sides until equable thickness.
3. Add the flour into a bowl, beat the eggs in a second bowl and add the bread crumbs into a third one.
4. Roll the prepared pork in the flour first, then eggs and finish with bread crumbs.
5. Heat the vegetable oil in a pan over high heat up to 390°F | 200°C. If no thermometer, check the readiness for frying with a pinch of bread crumbs throw in – there should be bubbling. Dip carefully the schnitzel into the oil for a minute pouring it with the hot vegetable oil with a long spoon.
6. Take the schnitzel out on a paper towel to absorb extra fat.
7. Serve the pork schnitzel hot with rice, mashed potato or salad.
???? Advices:
1. If you have white bread crumbs, add 1 tsp of ground sweet paprika to have your schnitzel golden.
2. Pound meat only with a smooth flat side of meat hammer.