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beer + sausage = ?

19 May

What goes best with sausages? Right, beer. Is that maybe the reason why there is a German sausage called Beer sausage? I don’t know, but honestly, I don’t really care either. Damn it’s just the perfect combination and for that I have been busy today with my sausage making experiment number 2, “DIE BIERWURST”. Ok I got to admit I took a shortcut and based this recipe onto a similar boiled sausage called the lyoner (and I guess that one originated in France, Lyon), but the principle of both sausages is similar. Like always, I added a few more things to make the sausage more to my taste but basically it all tastes damn good with a cold wheat beer in the evening (some say in the morning it’s equally good – haha). So without further delay, here is my beer sausage recipe (with a little help from some friends).

400 g beef

300 g pork

300 g non treated pork speck, belly or back speck, both is fine

18 g curing salt

3 g pepper

1 g nutmet

1 g coriander powder

0,8 g garlic powder

10 g mustard grains

2 g ascorbic acid

6 g cutter aid / baking powder (the one that contains phosphate)

100 g crushed ice

150 g crushed walnuts

4 bell peppers

1 onion

Cut the bell pepper, the onion and the chilies in cubes, fry everything in the pan until the onion turn light brown, and let it cool down thereafter.

Peel and grind walnuts to small pieces

Cut the meat in cubes

season it with the spice mix

and freeze it until everything is nearly deep frozen (the meat should be around 1 degrees Celsius, it should be nice and hard so it can be put more easily through the meat grinder).

When the meat is cold enough, feed the seasoned meat through the meat grinder to have it mince with the fixed hole plate with the smallest holes.

Together with the crushed ice, put the minced meat in the cutter and cut everything so long until you get a real nice and smooth sausage meat mixture, it should have the consistency as in the picture below. Take care that the mixture don’t go over a temperature of 12 degrees Celsius in order to mix the fat and the proteins well together so that the meatloaf won’t lose all the juices later and turn dry. If your cutter is having a hard time to cut the mixture, maybe you want to add a little bit of iced water that I always keep ready for the case. But don’t add too much so the mixture would turn watery…

Thanks to the cutter aid, everything should be nice and sticky, you can feel the mixture between your fingers stick together. Now you can use the cooking method in order to see if everything is consistent and nice. You cook up a small amount of water, then you take one small spoon of your meatloaf mixture and drop it in the water and cook it for ten minutes. If the meat sticks nicely together and the meatball has a good consistency, you already are done by now. This test is also good to check if the seasoning is correct of if something is missing according to your taste buds.

Now I mixed the mixture with the walnut / paprika / onion mix

Now, normally, you have some sausage skins (natural or artificial is both good. I don’t have. You can also work with some other aides but I don’t have this either. So I got inventive and I was working with a baking tray and aluminum foil. I put some aluminum foil in the tray form (best to have a round one – I didn’t) and then I add the sausage mixture until nearly full.

Then I take this out, close the edges and wrap everything tightly together. Add some pressure to press everything in form, but attention, don’t put too much pressure or the foil will tear and the mixture will come out.

Now you have to heat up some water to 80 degrees Celsius. Add the sausage to the water and make sure it’s completely covered with water, then boil it at stable 80 degrees Celsius slowly for ca. 120 minutes

or if you have a meat thermometer, you want to cook everything slowly until the core of the sausage reached 80 degrees Celsius as well.

Wrap it out when its cold. Cut a slice of beer sausage and bread (add some gherkins or tomato to go with it, pour a cold beer and enjoy 😉


Some like it sour

18 May

In the following please find a recipe for a refreshing dish, especially delicious in the summer / during hot seasons, sour meat. This dish came actually back to my mind when I was staying in Dongguan where I used to visit a German snack bar that belonged to a friend of mine (cheers Andre). He used to serve beers, sausage and other German specialties. In the northern part of Germany, where my friend comes from, this dish is called Saurfleisch (sourmeat), in the southern regions of Germany where I come from; we call it Tellersuelze (aspic in a plate). According to the tales of my mom, this dish was masterfully prepared by my grandmother, apparently she was so good at it that all the friends of my grandpa used to come around when she made it. This is also the reason why, when I had this dish, alongside with a cold beer, the taste came back to my memory and I decided that I had to try and make this dish again. It is not that difficult to make, basically it is nothing else then a very tasty delicious cold meat dish. So here is the recipe for you.

For the meat dish
•    For the meat and the broth
•    1 liter of salt water
•    500 g pork (shoulder of stomach)
•    1 onion
•    1 bundle of greens
•    1 bay leave
•    125 ml vinegar
•    1 package of gelatin
•    3 – 4 whole black pepper corns
For the garnish
•    Sliced hardboiled egg
•    Sliced carrots
•    Onion rings
•    Pickled gherkin slices

Cook the salt water, wash the pork and add it to the water, get the foam from top of the water. Add the onion that you cut in quarters, add the bay leaves, the pepper corns and the greens and cook everything for 90 minutes. After this take out the meat from the broth, run the broth through a sieve and catch the liquid in a bowl. Take 375 ml of the liquid, add the vinegar, season to taste with sugar and salt. After this add the gelatin powder, bring the liquid to a boil and switch off the fire as soon as the mixture boils lightly.
Now you can let the mixture cool down and you can start to make the final dish in individual bowls, plates or in a cake forms (this is what I did so I will describe it based on what I did). I first pulled apart the meat and put it in a cake tray (leave everything light and fluffy, don’t press the meat to hard or try to compress it). Now, on top of that meat, I added the slightly cooked onion rings, the sliced gherkins and some sliced carrots (you can try other veggies if you like to, the more colorful and suit to your taste, the better for your taste). Put everything in the tray and store the tray in a fridge. Let everything cool down until it all turns hard, then slide a knife between the side of the cake tray and the sour meat so that the meat will be separated from the side cake tray. Now you put the tray upside down and carefully shake the whole meat “cake” on a board on which you can now slice some portions off.
The best way to enjoy this dish is alongside with some German style fried potatoes and some homemade mayonnaise (guess I will post these recipes soon). Here some pictures of my last “small” portion of sour meat… Enjoy.