Grobe Rostbratwurst seasoning

Grobe Rostbratwurst seasoning: coarse German bratwurst with coriander and marjoram

Grobe Rostbratwurst is the coarse version of the German grilling sausage, with visible pieces of meat and back fat rather than a fine emulsion. This blend gives the classic profile of coriander, marjoram and pepper, dosed at 5 to 7 grams per kilo of sausage meat. 100 grams therefore covers 14 to 20 kilos of meat.

Coriander, marjoram and pepper carry the flavour, while caraway, fenugreek and nutmeg sit underneath as extracts and round it off without taking over. Dextrose adds a mild sweetness and helps the sausages get an even, brown crust on the grill. The blend contains only 0.06 grams of salt per 100 grams, so you control the salt level entirely.

Features

• Classic profile: Coriander, marjoram and pepper, rounded off with caraway, fenugreek and nutmeg.
• Adjust the strength: 5 grams per kilo gives a mild sausage, 7 grams a clearly spiced one.
• You control the salt: Only 0.06 grams of salt per 100 grams, so salt is weighed out to your own recipe.
• Good crust: Dextrose gives mild sweetness and even browning on the grill and in the pan.
• Long shelf life: 730 days from production when stored dry and below 25°C.

How to use

1. Grind ice cold pork and back fat through a coarse plate.
2. Weigh out salt for the meat to your own recipe. The seasoning contains almost no salt.
3. Weigh out 5 to 7 grams of seasoning per kilo of meat on a kitchen scale.
4. Mix seasoning and salt into the meat and knead until it binds.
5. Fry a small test patty and adjust if needed.
6. Stuff into hog casings, then fry or grill the sausages to a core temperature of 72°C.

Dosage guide

Specifications

FAQ Frequently asked questions