Little Gasthaus com

No Meat Left Behind! Stuff More Sausages with This Balloon Hack!

2025-10-12T18:45:00.001+02:00

Ever wonder why your stuffer leaves meat behind? Discover the balloon trick that fixes it fast.

Stop Wasting Sausage Meat: The Hydraulic Balloon Trick for Empty Casings Cleanup

You've just finished stuffing a batch of sausages, and there it is—that stubborn bit of meat clinging to the inside of the filler tube. It happens every time, right? Wasted product, extra cleanup hassle, and a nagging sense that you're throwing away good food. But what if I told you a simple household item could push out most of that leftover meat, saving you time and money on your next sausage-making session?

Why Traditional Sausage Casing Cleanup Fails

Home sausage makers know the drill. You squeeze out every last bit of meat, but some always stays behind in the filler or casing. Manual methods just don't cut it, leading to frustration and waste. Let's break down why standard approaches fall short and why you need a smarter way to handle sausage filler cleanup.

The Mechanics of Meat Adhesion in Casings

Meat sticks to casings like glue. The tight fit during stuffing creates pressure that traps fibers deep inside. Water alone can't reach those spots; it slips past without dislodging the residue. This adhesion comes from the meat's natural proteins binding to the casing material, often under vacuum-like conditions in fillers.

Think of it like mud stuck in a narrow pipe. Scraping works on the surface, but the hidden parts stay put. That's why rinsing or brushing leaves you with a messy tube that's hard to reuse right away.

The Drawbacks of Re-stuffing or Discarding Partially Filled Casings

Re-stuffing sounds easy, but it often rips the casing or mixes old meat with fresh. You end up with uneven sausages or contamination risks. Discarding the leftovers? That's pure waste—up to 10% of your batch in small operations, according to food processing guides.

Cost adds up quick. If you're making sausages from home-raised pork, that lost meat means less yield from your animal. Plus, tossing it feels wrong when food scarcity is real for many. A better method avoids these pitfalls altogether.

Introducing the Hydraulic Balloon Technique for Meat Extraction

Tired of scraping forever? Enter the hydraulic balloon trick—a clever hack using basic physics to force out sausage meat residue. It's low-effort, uses stuff you probably have at home, and turns cleanup into a quick win. This technique mimics a hydraulic press, pushing evenly without damaging your equipment.

Gathering Your Simple Materials List

You don't need fancy tools for this sausage casing cleanup method. Grab these basics:

An empty sausage filler tube or used casing (the one with leftover meat).
A regular party balloon (any size that fits the tube's opening).
Clean water from the tap—no special filters required.
Optional: A bowl to catch the expelled meat for reuse.

That's it. No chemicals, no extra gadgets. This keeps things cheap and accessible for backyard butchers or kitchen hobbyists.

Step-by-Step Execution of the Balloon Insertion Method

Start by prepping the balloon. Blow it up slightly, then fill it with water until it's full but not stretched tight. Squeeze out all air bubbles—air compresses and weakens the push.

Next, tie off the balloon's end loosely. Slide it into the filler's bottom opening, water-side first. Push it forward gently until it reaches the meat residue.

Now, press down slowly on the balloon's exposed end. The water inside acts like a piston, creating pressure that forces the meat out the front. Go steady to avoid bursts; you'll see the residue emerge bit by bit.

Understanding the Hydraulic Force Application

Water doesn't compress, unlike air. That's the magic here. The balloon creates hydrostatic pressure—force spread equally in all directions inside the tube.

Imagine squeezing a water balloon in a straw. The pressure builds uniformly, dislodging stuck meat without scraping. This even push works better than rods or brushes, which miss nooks and crannies. In a small filler, it clears most residue in under a minute.

Assessing the Effectiveness and Results

I tried this balloon method on a standard sausage filler with about a handful of leftover ground pork. The outcome? Impressive recovery with minimal mess. Most meat came out in one clean push, leaving the tube nearly spotless.

This trick isn't perfect, but it beats traditional cleanup hands down. You reclaim usable product and save water on rinsing.

Visualizing Meat Recovery Rates

In my test, I recovered roughly 80% of the stuck meat. A small lump stayed near the curve of the tube—hard to reach spots like that always linger. Before this, I'd get maybe 20% back with poking and prodding.

Picture a before-and-after: grimy tube versus one you can run your finger through without residue. That visual difference alone makes it worth trying for leftover sausage meat extraction.

Data from similar DIY hacks shows this boosts yield by 5-15% in home setups. No stats from big factories, but for you, it means more sausages per pound of meat.

Casing Analysis: When is the Casing "Clean Enough"?

Clean enough means you can reuse it without flavor carryover or bacteria risks. If 90% of meat is out, a quick rinse suffices for the rest. Don't aim for sterile; focus on no visible chunks.

For reuse, test by filling with water—if it flows free, you're good. Hard-to-clean spots? Those minor bits won't spoil your next batch. If composting, less residue speeds breakdown, cutting waste guilt.

Applications Beyond Initial Sausage Cleanup

This balloon technique shines outside basic cleanup. It fits into any meat processing routine where residue builds up. Master it, and you'll streamline your workflow, from summer barbecues to holiday feasts.

Why stop at sausages? Adapt it for other tasks to cut down on overall kitchen waste.

Maximizing Yield in Small Batch Production

Small batches lose the most to leftovers—think 2-5 pounds of meat per session. This method recovers that, bumping your output by a full link or two. For profit-driven makers, that's real savings; at $5 per pound, it adds up fast.

Use it after every fill to keep yields high. Process more animals efficiently, or stretch store-bought meat further. Home cooks get more meals without extra shopping trips.

Preparing Casings for Secondary Use or Composting

Intact casings? Clean them this way for reuse in salami or snack sticks. The even push preserves shape better than harsh scrubbing.

For disposal, stripped casings break down quicker in compost piles. Protein residue slows decomposition; removing it helps. Turn waste into garden gold—your tomatoes will thank you.

Conclusion: Rethinking Waste in Your Kitchen Workflow

The hydraulic balloon trick changes how you handle sausage meat residue forever. It's simple: fill, insert, press, and recover most of your product with ease. No more tossing good meat or scrubbing endlessly—this method cuts waste and saves time.

You've seen why traditional cleanups fail, how the technique works, and its real results. Small tweaks like this add up to big wins in your kitchen. Grab a balloon next time you stuff casings and give it a shot. You'll wonder why you didn't try leftover sausage filler cleanup this way sooner.

Mettwurst Showdown: DIY Smoke Box vs Pro Smoker – Ultimate Taste Test Revealed

2025-10-04T17:16:00.000+02:00

#littleGasthaus #theGeramanSausageMaker #Sausage

Mastering Sausage Smoking: Comparing Fresh, Air-Dried, and Pre-Smoked Butcher Varieties

Imagine biting into a sausage with that perfect smoky bite, crispy skin, and juicy inside. What if you could make it yourself? This experiment dives into smoking different sausages to find the best flavor punch.

Introduction: The Ultimate Sausage Smoking Experiment

Setting the Stage: Why Experiment with Different Sausages?

You love grilled meats, but smoking takes them to another level. This test compares three sausage types: fresh ones, air-dried, and pre-smoked from the butcher. The goal? See which gives the top taste and feel after smoking.

Fresh sausages bring bold flavors when smoked right away. Air-dried ones add a chewy twist from their cure. Pre-smoked versions skip extra work but still join the fun. By trying them side by side, you learn what works best for your next cookout. It's all about chasing that smoky goodness that makes your mouth water.

This setup shows how small changes in prep lead to big wins in the final product. Whether you're new to smoking or a pro, these insights help you pick winners.

Unpacking the Sausage Lineup

Start with two pre-smoked butcher sausages. They're ready to eat, no extra smoke needed. These pros handle the work so you just enjoy.

Next, grab four fresh sausages. They use regular salt, so smoke them fast. Hang on, they won't last long—maybe two or three days in the fridge at cold temps.

Then, add the air-dried sausages. The exact count isn't key here, but they're cured with special salt for longer life. They're smaller, which means quicker smoke times. All start about the same size before drying.

This mix lets you see contrasts in color, taste, and texture. Pick these up from your local shop, and you're set for a fun day.

Cold Smoking Fundamentals: Preparing for the Process

Understanding Sausage Preparation Differences

Each type needs its own care before the smoker hits. Pre-smoked butcher links are done—no second round of smoke. Just slice and serve them warm.

Fresh ones demand quick action. Salt them with basic stuff, then smoke right away. Why? They spoil fast without cure. Keep them in the fridge max for a couple days, or freeze for later.

Air-dried varieties get curing salt inside. This helps them last and take smoke well. They dry out first, shrinking a bit. Don't let fresh ones sit too long outside; they're picky like that.

Know these steps to avoid waste. Wrong prep ruins the batch.

Setting Up for Low-and-Slow Smoking

Cold smoking keeps things gentle. Aim for three to four hours at 17°C—that's about 63°F. This low heat infuses smoke without cooking the meat.

Why control the temp? High heat turns it into hot smoke, which cooks fast but skips deep flavor. Cold builds that slow, even taste you crave. Use a smoker box or grill setup with wood chips for clean smoke.

Monitor with a thermometer. Steady temps mean even results every time. It's simple science for tasty rewards.

Optimal Sausage Placement on the Smoker

Lay them out smart. Hanging beats a flat rack every time. Why? Air flows better, so smoke hits all sides even.

On a rack, bottoms might stick and miss flavor. Hang from hooks or strings inside the smoker. Turn fresh ones midway for balance.

This trick saves time and boosts quality. Your sausages come out golden, not patchy.

Comparative Smoking Results: Visualizing the Transformation

Visual Assessment: Post-Smoke Appearance

After the smoke clears, check the looks. Air-dried ones shine first—they seem better right off. Their skins tighten up nice from the cure.

Fresh sausages follow close. They glow with a deep hue. Butcher's pre-smoked stay steady, no big change.

Side by side, differences pop. Air-dried look sleek and small. Fresh puff a tad more. All promise a good bite, but eyes eat first.

Smoke Absorption and Color Development

Smoke soaks in slow during cold runs. Fresh ones hit perfect color—rich brown that screams tasty. It's that shade that draws you in.

Air-dried grab smoke well too, but stay lighter. Pre-smoked from the shop match close, soft and even. The fresh edge out in bold looks.

Color hints at flavor depth. Deeper tones mean more smoke locked inside. Judge by eye, then taste to confirm.

Think of it like a sunset—warm shades make everything better. This test proves fresh can rival store-bought shine.

Time Considerations During the Smoke

Fresh links need the full four hours. Their size soaks up more smoke slow. Smaller air-dried finish in three—quicker wins there.

Don't rush it. Pull too soon, and flavor stays weak. Watch the clock for best results.

Hanging helps even it out. Fresh might need a flip at two hours. Patience pays off in every bite.

Taste Test Analysis: Flavor Profiles and Texture Scores

Evaluating the Air-Dried Smoked Sausage

Grab a slice of the air-dried one. It's pretty good—salty kick with solid smoke. That woody note hits just right.

Texture feels firm, not too tough. Smaller size means even taste throughout. You get what you want: pure smoky joy.

Pair it with mustard for fun. It stands alone too. Solid choice for snack time.

Sensory Review of the Freshly Smoked Sausage

Now, the fresh smoked version. Looks close to others but coarser inside. That bite adds chew you love.

Flavor steps up—more punch than air-dried. Juices burst with extra zest. It's like a flavor bomb in your mouth.

Why the win? Fresh meat takes smoke deep. No dry cure holds it back. You notice right away.

Assessing the Pre-Smoked Butcher Sausage

Try the butcher's ready one. Soft feel, similar to the rest. No huge gap in looks or taste.

It's mild, not bad at all. Just different—smoother than fresh. Blends well in a mix.

Compare bites: fresh leads in bold, this trails soft. Still, it holds its own.

Final Verdict: Which Sausage Wins the Flavor Battle?

The Reviewer's Preference Ranking

In the end, fresh smoked tops my list. That coarse texture and extra taste seal it. Butcher's pre-smoked comes next—reliable and easy.

Air-dried lands third. Salty and smoky, but less thrill. It's good, just not my pick.

Taste is personal. Your grill might flip this. Try all to find your fave.

Actionable Tip: Why You Must Try Smoking Sausage at Home

Smoking sausage yourself is dead simple. Grab basics, set low temp, and watch magic. It changes everything—store stuff can't match home smoke.

Start small. Use your grill or cheap smoker. Four hours later, you're a hero at dinner.

Don't wait. Fresh beats boxed every time. Your taste buds thank you.

Conclusion: Elevating Your Homemade Smoked Delights

This sausage smoking showdown reveals key truths. Cold smoke at 17°C builds flavor without rush. Prep matters—fresh needs speed, air-dried takes cure.

Visuals guide you: deep color means success. Taste seals it, with fresh often winning for bold hits. Experiment to match your style.

Now, fire up that smoker. Try these tips for your next batch. You'll love the results—smoky, juicy, and all yours. Keep at it, and share your wins in the comments. What's your go-to sausage type?

sausage around the world Part 2

2024-02-28T20:31:00.000+01:00

5 Country, 5 Sausage

Embark on a delicious journey around the globe as we explore the diverse world of sausages!

We'll be grilling, smoking, and savoring our way through 5 iconic varieties,

from the garlicky German Bratwurst to the spicy Moroccan Merguez.

Along the way, we'll discover: Unique flavor profiles:

From the sweet fennel notes of Italian sausage to the smoky paprika punch of chorizo, we'll delve into the distinct spices and herbs that define each region.

Traditional preparation methods: We'll explore the fascinating techniques used to create these sausages, from grinding and casings to smoking and curing.

Serving suggestions: Get inspired with ideas for enjoying each sausage, from classic pairings to creative culinary adventures.

Wat you need to know about the BBQ Wonder Box #bbqsmoker #BBQ #littleGas...

2024-02-28T20:19:00.005+01:00

BBQ Smoker Box

Introducing the ultimate BBQ Smoker Box - your secret weapon for mastering the art of outdoor cooking. Apologies to all long time viewers for uploading some old videos.

The smokerbox is close to my heart and I would like to show this way of cooking to everyone who is interested and to use all the possibilities.

This versatile and affordable device not only enhances your grilling experience but also gives you the power to create mouthwatering smoked dishes.

Designed to be easily built, this smoker box makes a perfect companion for any grilling enthusiast.

Its innovative design allows you to infuse your meats and vegetables with exceptional flavors, transforming your backyard barbecues into unforgettable culinary experiences.

Whether you're a seasoned grill master or a beginner, this BBQ Smoker Box is guaranteed to take your outdoor cooking to the next level.

The Miricale wonder box littleGasthaus #food #bbqsmoker #bbq

2024-02-07T16:49:00.006+01:00

DIY BBQ Smoker

The Ultimate Guide to German Sausage Spices

2024-02-02T18:20:00.001+01:00

Taste Profiles and Pairings Explained, the ten most used sausage spices

1. Black Pepper: Black pepper adds a warm and pungent flavor to sausages, enhancing the overall taste. It pairs well with various types of sausages, especially with bratwurst and bockwurst.

2. Caraway Seeds: Caraway seeds have a distinct earthy, nutty, and slightly sweet flavor. They are commonly used in traditional German sausages like mettwurst and thuringer.

3. Mustard Seeds: Mustard seeds add a mildly spicy, tangy flavor to sausages. They are often found in bratwurst and weisswurst, providing a subtle kick to the taste.

4. Allspice: Allspice has a complex flavor profile, resembling a combination of cinnamon, nutmeg, and cloves. It pairs well with bockwurst and leberwurst, imparting a warm and comforting taste.

5. Garlic: Garlic adds a strong and savory taste to sausages. Its pungent flavor is commonly found in various German sausages, such as knockwurst and krakauer.

6. Marjoram: Marjoram has a mild, sweet, and slightly floral taste. It is often used in sausages like thuringer and rohwurst, providing a delicate herbal flavor.

7. Nutmeg: Nutmeg has a warm and slightly sweet taste with hints of earthiness. It complements sausages like weisswurst and frankfurters, giving them a distinct aroma.

8. Ginger: Ginger adds a zesty, slightly spicy, and pungent flavor to sausages. It is commonly used in bockwurst and leberwurst, providing a unique kick to the taste.

9. Mace: Mace has a similar flavor to nutmeg but with a slightly more intense and spicier profile. It enhances the taste of sausages like bockwurst and liver sausages.

10. Coriander: Coriander seeds have a citrusy, slightly sweet, and aromatic flavor. They are often used in various German sausages, including bratwurst and weisswurst, adding a subtle refreshing taste.

Remember, the specific combination of these spices varies depending on the region and the individual sausage recipes used. Nonetheless, these spices are widely used and provide a good starting point for exploring German sausage production. Enjoy cooking and experimenting with these flavorful seasonings! Little Gasthaus, The German Sausage Maker,

A Bratwurst for America

2024-02-02T18:08:00.002+01:00

Join us on a savory journey as we explore how Germany's iconic Bratwurst has sizzled its way into the heart of American cuisine. Discover the fusion of flavors and cultures in 'A Bratwurst for America'

Ingredients:

1 kg ground pork (preferably shoulder, with a good fat ratio)
100 g smoked bacon, finely diced
17 g kosher salt
2.5 g black pepper, freshly ground
2.5 g mustard powder
5 g smoked paprika (for an American BBQ flair)
1 g garlic powder
50 ml cold American beer (something like a pale ale or lager)
1-2 Tbsp. BBQ Sauce, (your choice)
32-35 mm natural hog casings

Instructions:

Mix the Meat: Combine the ground pork and diced bacon in a large mixing bowl. Keep the meat as cold as possible during this process.
Add the Spices: Mix in the salt, black pepper, mustard powder, smoked paprika, and garlic powder until well combined..
Grind the Mixture: If you haven’t ground the meat yet, pass the mixture through a meat grinder fitted with a medium plate. If it's already ground, mix thoroughly to ensure the spices are well incorporated.
Pour in the Beer: Gradually add the cold beer and BBQ sauce to your meat mixture while continuously mixing to ensure the flavors are evenly distributed
Stuff the Casings: Soak the hog casings in water, following the instructions on their packaging. Once ready, stuff the seasoned meat mixture into the casings, twisting into 6-inch links.
Rest the Sausages: Let the sausages rest in the refrigerator for at least 12 hours to develop flavor.
Cooking: You can either grill the sausages over medium heat until cooked through or simmer them in beer and onions before finishing them on the grill.
Serve: Serve on a quality bun with your choice of American condiments, like ketchup, mustard, relish or Sauerkraut, to appeal to the American palate.

Note: This recipe is designed to combine traditional German sausage-making techniques with flavors that are popular in America. The addition of smoked paprika and beer gives a nod to American BBQ tastes, while still respecting the integrity of a classic German bratwurst.

Delicious Homemade Hot Dogs: Grinding and Filling Franks by Hand #Sausage,#wurstrecipe,#Germanrecipe,

2024-01-03T19:08:00.005+01:00

Looking for a delicious, homemade HotDogs Franks recipe? Look no further!

This recipe These are made from a combination of pork belly and pork shoulder.

If you want, you can use beef trimming instead of the pork shoulder, that's up to you.

It is packed in a natural sheep casing.

The recipe requires traditional spices, a hand meat grinder and a hand stuffer. back to the roods of traditional sausage making, this recipe is perfect for anyone who loves German style HotDogs.

Ingredients:

600g pork shoulder or ham

400g pork belly

200-300 ml ice snow or ice water

3 Meter sheep casing curing salt

Spices per 1kg sausage:

20g Curing salt (German Curing)

3g White pepper

2g nutmeg coriander

2g sweet paprika

1g ginger cutter aids (for reddening) by manufacturer or 5g mosterd powder

0,8 g ascorbic acid (vitamin C)

Little Gasthaus Blog: https://littlegasthausbbq.blogspot.com/

Mastering the Art of Smoked Ham: Unleashing the Ultimate Flavor

2024-01-03T18:40:00.002+01:00

We uncover the age-old secrets of curing and smoking hams to create a culinary masterpiece with an unrivaled taste.

In this highly informative video, we take you step-by-step through the intricate process of transforming ordinary pork hams into a work of art.

Requiring patience and precision, the hams undergo a meticulous 15-day curing process.

During this time, they undergo a transformative ritual - being washed and watered for two days to enhance their tenderness and moisture content.

Following this, the hams are expertly air-dried for an additional two days to ensure optimal texture and flavor development.

The hams are then exposed to the gentle embrace of a fragrant wood-fired smoke for a full 12 hours.

This smoking process imbues the hams with a unique flavor. Each batch of hams need 12-hour rest, allowing the flavors to marry and settle.

This rest period is repeated three times, perfecting the harmony between the curing, smoking, and resting stages.

Pulled Pork in my BBQ BOX, Homemade littleGasthaus #pulledpork #BBQ #bbqsmoker

2023-12-27T17:25:00.007+01:00

This video is 10 years old, today there is the 4th generation.

I have improved the box a few times over the years.

Now you can use it to grill, bake, cook, smoke and more.

With an "oven" that isn't one, 70% made from locally grown materials, transportable and easy to build yourself.

Let me know if you are interested in the BBQ_BOX_Smoker, write me in the comment.

I think it's not just for hermits and bush people.

I would like to set up a channel with memberships to further develop the box with you.

Next year there will be some changes, longer trips through Germany in my RV are coming up.

A lot of outdoor cooking with the BOX , Sausage making and smoking.

Nurnberger Bratwurst, Rostbratwurst German HowTo Video Recipe LittleGasthaus #Sausage#GermanRecipe#GermanBratwurst

2023-12-25T15:26:00.030+01:00

Nurnberg Style Rost Bratwurst

For 1000g Meat you neede

Meat:

600g pork shoulder

400g pork belly

Spices:

22g salt

2g black pepper, ground

1g marjoram, crushed

0.5g mace, ground

The original Nuremberg Rostbratwurst usually has a diameter of 14-16 mm

and a weight of 20-25 grams

Here in the video I use a diameter of approx. 22 mm

_________________________________________________________________________________

1. Start by preparing the meat. Take 600g of pork shoulder and 400g of pork belly. Make sure the pork shoulder is boneless and fat is still on both cuts.

2. Dice both the pork shoulder and pork belly into small pieces, approximately 1-2 cm in size.

3. In a mixing bowl, combine the diced pork shoulder and pork belly together.

4. In a separate small bowl, mix together the spices for the bratwurst. Combine 22g of salt, 2g of ground black pepper, 1g of crushed marjoram, and 0.5g of ground mace.

5. Sprinkle the spice mixture over the diced pork and mix well, ensuring all the meat is coated evenly with the spices.

6. Let the meat mixture marinate in the freezer for at least 1/2 hours to allow the flavors to develop and to freeze the meat easily.

7. After marinating, take the meat mixture out of the refrigerator and begin the sausage-making process.

8. Use a sausage stuffer or fill the meat mixture into a sausage casing with a diameter of approximately 14-16 mm.

9. Twist or tie off the sausages at regular intervals to form individual bratwurst links.

Approximately 70 mm long

10. You can now cook the Nuremberg Rostbratwurst as desired, either grilling or pan-frying them until they are fully cooked and have a nice golden brown color. Enjoy the delicious Nuremberg-style bratwurst!

Mastering Authentic Homemade Spaetzle : The LittleGathaus Way #Germancooking #Spaetzle #GermanFood

2023-12-25T15:10:00.001+01:00

Homemade Spaetzle

Indulging in Handmade Spaetzle Prepare to delve into the art of savoring handmade spaetzle.

In this video, we present an exquisite production that showcases simple and

easy-to-understand instructions for creating this traditional German delicacy.

This video guides you through the process of preparing the dough,

shaping it into delicate noodle, and cooking them to perfection.

Each step is presented with techniques to ensure your spaetzle turns out light, fluffy,

and infused with abundant flavors.

The spaetzle are usually lightly fried in a greased pan

The video brings you closer to the authenticity of the German spaetzle tradition,

transporting you kitchens and lively family.

Combination of skill, heritage, and the pleasures of enjoying food created with love.

Mediterranean Meat Cheese, Fleisch Käse, Step by Step Tutorial The Germa...

2023-12-09T11:32:00.000+01:00

Today, I will show you how to make your very own Mediterranean meatloaf

using simple ingredients.

First, let's talk about the versatility of the Mediterranean meatloaf.

You have the freedom to get creative and choose your own fillings.

You can add pepperoni, zucchini, rosemary, or parmesan to make it even more flavorful.

However, if you prefer to follow a specific recipe, you can use mine as a guide.

My recipe includes dried tomatoes, olives, mozzarella, and basil for that true Mediterranean taste.

To start, make sure you have 1 kg of base mixture. You will need

50% pork neck (500 g),

20% pork back bacon (200 g),

15% lean beef (150 g), and

15% crushed ice (150 g).

Grind the meat using a meat grinder with a 3 mm plate.

Repeat the process twice and freeze the meat slightly in between.

Next, let's talk about the spices.

For every kg of base mass, you will need

20 g of nitrite curing salt,

3 g of cutting aid,

2 g of onion powder,

2 g of white pepper,

0.75 g of mace,

0.5 g of thyme,

0.5 g of oregano,

0.5 g of sweet paprika powder,

0.25 g of cardamom, and

0.25 g of ginger powder.

Mix these spices well with the meat.

Now, it's time to add the insert.

This is where you can get really creative.

I recommend using around 30% extra as an insert. In my recipe,

I used

100 g of firm mozzarella,

75 g of dried tomatoes (oil drained),

75 g of olives (be mindful of the salt content), and

25 g of fresh basil.

Mix these ingredients with the meat mixture.

Now, let's move on to baking.

Preheat your oven to 180°C and bake the meatloaf for 15 minutes.

Then reduce the temperature to 120°C and continue baking.

The baking time will depend on the size of your mold, but as a general rule, it's 1 hour per kg.

Alternatively, you can measure the core temperature and bake until it reaches 69-72°C.

After baking, let the meatloaf cool for 10 minutes. Then, carefully remove it from the mold and serve.

Now you have your very own delicious Mediterranean meatloaf! Enjoy your meal and feel free to experiment with different ingredients and flavors.

Thank you for watching and happy cooking!

Apple Onion Liver Sausage Delicious Recipe: A Step-by-Step Tutorial theG...

2023-12-02T02:12:00.000+01:00

Welcome to our German Sausage Maker channel, where we explore the culinary delights of homemade sausages! In today's video, we will show you how to create a mouthwatering recipe for Delicious Apple Onion Liver Sausage that will leave your taste buds begging for more.

To begin this homemade adventure, gather the following ingredients: 700g of flavorful fatty pork belly, 300g of succulent pork liver, 20g of nitrite curing salt for that perfect preservation, 3g of aromatic black pepper to add a subtle spice, 2g of delightful ginger powder for an exotic twist, 2g of fragrant nutmeg to bring warmth to the dish, 0.5g of cardamom for a subtle hint of sweetness, 100g of juicy apples to balance the flavors, and finally, 150g of tantalizing onions to provide a savory note.

Once your ingredients are ready, follow along as we guide you step-by-step through the preparation process. We will take you on a culinary journey, demonstrating how to expertly blend the fatty Schweinebauch and Schweineleber to achieve the perfect texture. The nitrite curing salt will make sure that your sausage is safely preserved while enhancing the flavors.

As we continue, you will learn how to carefully season the mixture with the precise amounts of black pepper, ginger powder, nutmeg, and cardamom, ensuring a harmonious blend of flavors that will excite your palate.

But the real stars of this recipe are the sweet and tangy apples, along with the aromatic onions. We will show you the best techniques to incorporate these ingredients, delivering a unique and unforgettable taste that will take your homemade sausages to the next level.

Throughout the video, our experienced susage maker will share helpful tips and tricks, providing valuable insights to ensure your cooking experience is as smooth as possible. By the end of this tutorial, you'll have a delicious batch of Apple Onion Liver Sausages that you can proudly share with family and friends.

So, if you're ready to elevate your sausage-making skills and impress your loved ones with the enticing flavors of apple, onion, and liver, subscribe to our channel and hit that notification bell to stay updated on our latest culinary adventures. Get your ingredients ready, and let's dive into the world of homemade sausages together!

Steak T Bone, Porterhouse Dry aged, BBQ Grill Video, littleGasthaus

2023-11-21T18:49:00.003+01:00

Bernd invites to a steak dinner.

Porterhouse Dry aged

Porterhouse steak that has been dry aged has a rich and full-bodied taste that is distinct and unique. Dry aging involves hanging the meat in a controlled environment for a period of time, allowing natural enzymes to break down the muscle fibers and intensify the flavor.

The taste of a dry-aged Porterhouse is often described as earthy, nutty, and slightly sweet. It has a pronounced beefy flavor with a depth and complexity that is highly sought after by steak enthusiasts. The extended aging process enhances the natural umami and creates a tender and juicy steak with a buttery texture.

The dry-aged Porterhouse also develops a distinct funkiness or musty aroma, which is a result of the aging process and the development of certain bacterial strains on the meat's surface. This aroma is often considered an acquired taste and is what sets dry-aged steak apart from other cuts.

Overall, a dry-aged Porterhouse has an incredibly robust and flavorful taste that is prized by those who enjoy the unique characteristics that come with the aging process.

homemade German-style paprika bratwurst:

2023-11-21T18:31:00.004+01:00

homemade German-style paprika bratwurst:

Ingredients:

750 grams pork shoulder (with some fat)
250 grams pork back fat
15 grams salt
5 grams black pepper
5 grams sweet paprika
2 grams smoked paprika
2 grams garlic powder
2 grams onion powder
2 teaspoons mustard seeds
1 teaspoon ground caraway seeds
1/2 teaspoon ground coriander seeds
Hog casings (soaked in water)

Instructions:

Cut the pork shoulder and back fat into small chunks. Make sure to remove any sinew or tough parts.
In a large bowl, combine the pork shoulder and back fat with the salt, black pepper, sweet paprika, smoked paprika, garlic powder, onion powder, mustard seeds, ground caraway seeds, and ground coriander seeds. Mix well until all the seasonings are evenly distributed.
Pass the mixture through a meat grinder using a fine grind disc. Alternatively, you can use a food processor to grind the meat, but make sure not to over-process it to avoid a mushy texture.
Soak the hog casings in warm water to make them pliable. Rinse them thoroughly to remove any salt or debris from the packaging.
Attach a sausage stuffing tube to your meat grinder or sausage stuffer. Slide the soaked hog casing onto the tube, leaving a few inches of casing hanging off the end.
Fill the sausage stuffer with the ground meat mixture and start cranking or pressing the meat into the casings. Make sure to maintain an even pressure, filling the casing but avoid overstuffing.
Once you have reached the desired length, twist the filled casing to form individual sausages, about 4-6 inches long. Repeat the process with the remaining meat mixture.
Refrigerate the sausages for at least 4 hours or overnight to allow the flavors to meld and the sausage to firm up.
To cook the sausages, grill them over medium heat or pan-fry them in a skillet with a little oil until they are browned on the outside and cooked through, about 10-15 minutes.
Serve the homemade paprika bratwurst with your favorite sides, such as sauerkraut, mustard, bread, or potato salad.

Enjoy your homemade German Style Paprika Bratwurst!

From Porkloin to Mouthwatering Cured and smoked Ham A Step-by-Step Guide...

2023-11-18T13:17:00.000+01:00

(Part 1) curing ham from porkloin!

In this video, we will guide you through the process of creating a delicious and flavorful cured ham using high-quality ingredients.

For every kilo of meat, you will need the following:

- 35 grams of curing salt: This essential ingredient ensures safety and preservation during the curing process.

- 3 grams of glucose: Adding a touch of sweetness, glucose enhances the flavor profile of the ham.

- 3 grams of brown sugar: Along with glucose, brown sugar contributes to the overall taste and lends a tempting caramelized touch.

- 0.2 grams of ascorbic vitamin C: Known for its antioxidant properties, ascorbic vitamin C helps to maintain the meat's color and prevent oxidation.

- 13 grams of black pepper: This versatile spice brings a bold and peppery kick to the cured ham.

- 3 grams of juniper berries: Known for their aromatic properties, juniper berries infuse a delightful earthy and pine-like flavor.

- 2 bay leaves: These aromatic leaves add depth and lend a subtle herbal fragrance to the ham.

- 5 grams of coriander: Coriander seeds contribute a warm and citrusy note to the cured ham, enhancing its overall taste.

- 9 grams of ginger: Adding a hint of spiciness, ginger complements the richness of the ham and adds a zesty flair.

By carefully measuring and combining these ingredients, you will create a mouthwatering and fragrant cured ham that will be sure to impress family and friends. Follow along with our step-by-step instructions and make your own delicious cured ham from porkloin right at home. Don't forget to subscribe to our channel for more exciting recipes and cooking tips. Enjoy the delightful aroma and flavors of homemade cured ham!

Bavarian Smoky Sausage: A Taste of Bavaria in Every Bite ! littleGasthau...

2023-11-18T12:41:00.004+01:00

Bavarian Smoky Sausages are a traditional German sausage that is made with pork, seasoned with spices and smoked over natural wood chips. The result is a delicious and flavorful sausage that is perfect for grilling, frying, or baking.

Making sausage!

The smoked Smokys!

In this video, we will show you how to make Bavarian Smoky Sausages to perfection. We will also share a few tips and tricks for getting the most out of your smoked sausage experience.

Ingredients:

Meat:

600g pork belly

400g porkschoulder

Spices:

20g curing salt

4g marjoram

0.5g allspice

0.5g mace

0.5g ginger

30mm Pig Casing

Tips for Cooking/or not Bavarian Smoky Sausages

• You can also enjoy this perfectly sausage uncooked, which can be preserved for a long time by curing and smoking

• Preheat your grill or oven to medium heat.

• If grilling, brush the sausages with a little bit of oil to prevent them from sticking.

• Cook the sausages for 10-12 minutes per side, or until they are cooked through.

• If baking, place the sausages on a baking sheet and cook for 20-25 minutes, or until they are cooked through.

• Bavarian Smoky Sausages are delicious on their own, but they can also be served with a variety of sides, such as sauerkraut, potato salad, or roasted vegetables.

• For a more authentic German experience, serve your sausages with a side of mustard and a pretzel. Enjoy! #bbq #sausages #smoked

German Street Food Thuringian Bratwurst Style made easy littleGasthaus The German Sausagemaker

2023-10-26T18:06:00.004+02:00

Bratwurst with only hand grinder and filler, only 4 spices, salt and an egg..
[Image of traditional German Bratwurst]

Making your own sausages is a great way to control the ingredients and ensure that you're getting a high-quality product. It can also be a fun and rewarding experience.

In this blog post, I will show you how to make bratwurst using only a hand grinder, filler, and a few simple ingredients. This recipe is perfect for making small portions of sausage for daily use.

Instructions:

1. Grind the pork shoulder and pork belly through the fine grinding plate of your hand grinder.
2. In a large bowl, combine the ground pork, salt, pepper, caraway seeds, nutmeg, and egg. Mix well until the ingredients are evenly distributed.
3. Using the sausage stuffer attachment on your hand grinder, fill the sausage casings with the pork mixture. Be sure to pack the casings tightly so that there are no air pockets.
4. Twist the filled casings into links and prick them with a needle to release any air bubbles.
5. Refrigerate the bratwurst for at least 30 minutes before cooking.

Cooking Instructions:

There are a few different ways to cook bratwurst. Here are two of the most popular methods:

* Grilling Preheat your grill to medium-high heat. Grill the bratwurst for 10-15 minutes, turning occasionally, until they are browned and cooked through.
* Pan-frying: Heat a tablespoon of oil in a large skillet over medium heat. Add the bratwurst and cook for 5-7 minutes per side, turning occasionally, until they are browned and cooked through.

Tips:

* If you don't have a sausage stuffer attachment, you can use a spoon or your hands to fill the casings.
* If you don't have sausage casings, you can use plastic wrap to make your own.
* You can also add other spices to your bratwurst, such as paprika, garlic powder, or onion powder.
* Bratwurst can be stored in the refrigerator for up to 5 days.

Conclusion:

Making your own bratwurst is a simple and rewarding experience. With just a few ingredients and a hand grinder, you can create delicious sausages that are perfect for grilling, pan-frying, or enjoying in a variety of other dishes.

I hope you enjoyed this recipe!

Large pan of vegetable chicken how to Video littlegathaus

2023-10-26T16:30:00.002+02:00

Pork belly in a jar Back to the roots of modern sausage making littleGast...

2023-10-22T19:31:00.098+02:00

Back to the Roots of modern Sausage making

Pork belly in a jar

use pork belly,

bottom part where there are almost no ribs.

I got here about 750 g

Cut the meat and strips, leave the skin on

spread some mustard over the strips

take a little piece and roll the Strip so it fits in the jar.

add 1/2 ts 😁pepper and the salt on top then add a Cluver garlic

of course the spices depending on the size of the jars

the best thing is to weigh to meat for exact measurement.

and that would be 21 gram of salt per kilo meat,

this is the basic amount of salt per kilo

for about 90% of all sausages

if you use regular salt than the meat will be sort of gray

if you use curing salt the meat will be reddish

and look more fresh,

The taste is the same so it’s up to you!

So use 15.75 g salt for the 750 g of pork belly.

That will be exactly the same amount of the German curing salt.

And here the problems start,

American curing salt has about 13 times

more nitrate then German curing salt.

If you would use the 15.75 g of #1 curing salt ,

you overdose rough, 13 times the nitrate.

So you will need to divide

15.75 g : 13 = 1,21 g so that’s 1.21 g for the #1 cure

And then you need 12 x 1,21 g = 14,53 g regular salt

1.21 g + 14.53 g = 15.75 g !

so now you know how to calculate, curing salt

you can make a bigger batch

store in A jar or container with a lid.

you can stay with my recipes telling you German curing Salt

Sausage for everyone, just make it yourself. how to Video, little Gastha...

2023-10-06T12:31:00.001+02:00

Sausage, back to the roots of modern sausage making.
The art of making delicious sausage with your own hands,
without a motor or electricity. As simple as possible.
So that you can do it too!

Mushroom Bacon Bomb Chicken, BBQ-Box

2023-03-27T16:55:00.000+02:00

Recipe mushroom stuffed chicken with bacon jacket.

1 Chicken

4 Strips of Bacon

5 ounce ground meat

1 egg

2-3 tablespoons evaporated milk

1 onion, 1 tablespoon chopped parsley

1/2 teaspoon poultry seasoning

1/2 cup mushrooms

3 tablespoons vegetable oil

1 packet gravy

The chicken inside and out with salt and pepper. Minced pork, egg, evaporated milk, chopped onion, parsley, chicken spice, seasoning and half of the mushrooms, mix well and pour into abdominal cavity and neck of the chicken. Occupy chicken breast with bacon slices and put on with yarn. Bake at 360 degrees in the tube in oil about 1 l/4 hours, pour over it several times with the drippings. Deglaze the browned bits with the boil powdered sauces as prescribed, drain and add the remaining mushrooms.

Dutch Oven Braided Bread

2023-03-27T16:26:00.001+02:00

Baking Braided Breadin a Dutch Oven, how to Video Recipe from littleGasthaus Hefezopf
ingredients:
4 cups flour,
1 tablespoon yeast,
1 teaspoon salt,
1/2 cup sugar,
1 cup milk,
1 egg,
1/3cup butter or margarine,
raisins and vanilla to taste.

Cupcake recipe Easter Lamb

2023-03-27T16:14:00.000+02:00

ingredients:
5,5 onze butter / margarine,
7 onze flour
2 onze cornstarch,
2 teaspoons baking powder,
7 onze of sugar,
2 tsp salt,

4 eggs,
powdered sugar,
Breadcrumbs for the mold,

Zutaten Deutsch
150 gr. Butter / Magarine,
200 gr. Mehl,
50 gr. Speisestärke,
    2 TL Backpulver,
200 gr. Zucker,
    2 Päckchen Vanillezucker,
    4 Eier,
etwas Puderzucker,
Paniermehl für die Form