German Fried Thuringan Sausage with Mashed Potato with Gravy
"Butchers would rather betray their wives than their own Thuringic sausage recipes."-German Proverb
Food Ingredients
lean pork
1150g
Pig fat (backfat)
740g
Beef
740g
Salt
35 grams
Yellow Mustard Powder
12 grams
nutmeg powder
5.3g
White pepper powder
10.5g
cumin powder
2.6g
crushed cumin
8 grams
Crushed Caraway
6 grams
tender meat powder
10 grams
make mashed potatoes and gravy
Potatoes
4
Milk
About 200 ml
Butter
About 50 grams
low gluten flour
right amount
Salt
right amount
Sugar
right amount
Black pepper powder
right amount
Boiled water
right amount
Sheep casing
1 package
Step
1
Cut all the meat into large pieces of mahjong tiles. Slightly frozen and hard. It is best to mix the salt and meat pieces evenly.
2
First grind the fat meat into mince
3
Then put into the cooking machine to add the right amount of ice water to make mud
4
Put the fat meat paste back into the mixing tank and continue to mince the remaining lean pork and beef.
5
After the minced meat is finished, add the remaining seasonings. If you like a particularly delicate taste, you can beat the lean meat into paste. When you beat it, add a proper amount of ice water or crushed ice. I like grainy sausages, so the lean meat is not mud.
6
Stirring
7
Stir the spices and put them in the refrigerator for a while.
8
Wash the sheep casing in advance and add some white wine such as Erguotou to remove fishy smell and disinfect it.
9
Enema
10
Twisting a section of sheep intestines about 20 ㎝ long with good flexibility can be directly twisted without ropes, and a thicker sewing needle can be used to tie a few eyes on the sausage to facilitate exhaust and juice drainage.
11
Pan-fry in appropriate amount of butter and vegetable oil over medium heat
12
Fry until the pink disappears
13
After frying sausage, make gravy with pan oil and pan gabal, and add a proper amount of boiling water, salt, sugar and black pepper.
14
Add a proper amount of low-gluten flour and quickly stir it to your favorite viscosity.
15
After the potatoes are cooked, grind them while they are hot, add softened butter, hot milk, black pepper, a little salt, and finally drizzle with gravy and add some yellow mustard sauce.
