Coarse bratwurst in jelly coating
Ingredients
Meat content
Spices per KG
Instructions
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We cut the meat and belly into wolf-friendly pieces, season it with the spices and grind it with the 5 mm slice.
The aspic powder is soaked with a little cold water.
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We then put this in the food processor. We stir the remaining water into the aspic and now add the aspic broth to the mixture.
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Now we run the food processor until a nice binding is formed.
In the sausage casing
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We fill the sausages air-free, let them steep in hot water for 60 minutes. Then we drain the hot water and fill the pot with cold water.
Preserving in jars in the oven
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Cover a deep dish 2 cm with water, put a towel in it and place the glasses on the towel. The glasses must not touch each other.
Reduce at 100 degrees convection for 120 minutes. Then let cool in the tin. This pulls the lid inwards and thus the meat can be kept for about 1 year.
