Schaschlikbratwurst – Not on a skewer but still really tasty
- Type
- Bratwurst
- Level
- Easy
- Rating
- Rate this recipe
Today I’m going to show you how to make your own Schaschlikbratwurst. It’s easy and super quick to make.
Today I’m going to show you how to make Schaschlikbratwurst yourself. It’s easy and super quick to make.
Schaschlikbratwurst is a delicious mixture of bratwurst and the intensely spicy ingredients of a shashlik. It is a great change from the typical pork sausage and is perfect for a barbecue evening. Perfect for beginners.
If you’re interested in more great recipes, my recipe book “24 Bratwurst Recipes For A Perfect Barbecue Experience” is for you!
I also answered some general questions about making bratwurst in my post Making Bratwurst Yourself. Have a look there.
But now enough talking…
Here you can find the complete Schaschlikbratwurst recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Schaschlikbratwurst – What do you need to make it?
Ingredients per 1 kg
| Ingredient | Grams | Percent |
|---|---|---|
| pork belly | 400 g | 40 % |
| pork neck | 300 g | 30 % |
| bacon | 150 g | 15 % |
| pickled peppers | 100 g | 10 % |
| onion | 50 g | 5 % |
Spices per 1 kg
| Ingredient | Grams |
|---|---|
| tomato puree | 25 g |
| salt | 12.5 g |
| honey | 10 g |
| black pepper | 2 g |
| cumin | 2 g |
| curry powder | 2 g |
| garlic granules | 1 g |
| paprika powder, smoked or sweet depending on taste | 1 g |
The equipment to make Schaschlikbratwurst
A meat grinder cuts the meat into small pieces so it can be mixed with the seasoning. Cut the meat into pieces that fit the feed tube before grinding.
Sausage stuffer, grinder attachment or funnel
Use a sausage stuffer to fill the mixture into its casing. A stuffing attachment for your meat grinder or a hand funnel also works when you are starting out.
Natural casings / jars
The Schaschlikbratwurst is stuffed into natural casings. I recommend you to use pork casing caliber 28/30.
If you want to make Schaschlikbratwurst without casings, you can use jars and boil down the mixture.
Schaschlikbratwurst – Step-By-Step Instructions
Cut the onions into strips and fry them slowly with butter or a little lard over a low to medium heat for about 10 minutes.
Cut the meat, the pickled peppers and the baconinto pieces suitable for the grinder. You can vary the size depending on how big your meat grinder is.
Put the ingredients in the freezer for 1-2 hours. This will help you later when grinding and ensure that the mixture does not get too warm.
Now you can grind the bacon, meat, peppers and onions. Depending on how coarse or fine you want your sausage, you can use different perforated disks. To be honest, this is completely a matter of taste. I personally use the middle perforated disk. But as I said … You have to like it!
Add the spices, tomato puree and honey to the mixture and mix the ingredients together. You can do this by hand or with a hand mixer. Make sure that you mix the sausage meat for 4-5 minutes so that it binds well.
Next, put the pre-watered casing (approx. 30 min) on the sausage stuffer. Use pork casings caliber 28/30. In the end, it’s up to you whether you want to make thinner or thicker sausages. As with the degree of fineness, this is a matter of taste and can be decided by you.
Fill the sausage meat into the casing. Important: Do not fill the casing too much, otherwise it will burst later during frying.
Now press your bratwurst into shape. You can decide for yourself how big your bratwurst should be. To do this, press the sausage to the desired length with two fingers on each hand and cut it apart.
You can now fry the sausage. Optionally, you can also blanch it in salted water at 70 °C for approx. 25 minutes (18 g salt per liter of water). Place the Schaschlikbratwurst in ice water to cool.
Your Schaschlikbratwurst is ready 😄. Enjoy it.
Frequently asked questions
What is a Schaschlikbratwurst?
What is a Schaschlikbratwurst?
It is a bratwurst carrying the ingredients of a Schaschlik. The pickled peppers, the onions and the tomato purée in the list above are what goes onto a Schaschlik skewer, and here they are ground into the sausage meat instead of threaded onto a stick.
The peppers change the texture as well as the taste. They carry water into the mixture, so the finished sausage comes out a little softer than a plain coarse bratwurst. That is really the whole idea: everything from step 1 onward is ordinary bratwurst work, and the Schaschlik part is entirely in what goes into the bowl.
What makes it taste like Schaschlik?
What makes it taste like Schaschlik?
Cumin and curry powder, mostly. Those two carry a Schaschlik marinade, and they are the two spices in the list you would not expect to find in an ordinary bratwurst. Everything around them supports that: the tomato purée for depth, the honey for the sweetness a Schaschlik sauce has, and the paprika for colour and a little smoke if you take the smoked one.
The onions matter more than they look. Step 1 fries them slowly rather than putting them in raw, and that is worth not skipping: fried onions come out sweet and round instead of sharp, and they are what keeps the spice mixture from tasting like a dry rub.
How long is the shelf life of the Schaschlikbratwurst?
How long is the shelf life of the Schaschlikbratwurst?
The Schaschlikbratwurst will keep in the refrigerator for about 3 days. You can also freeze it optimally. Then it will keep much longer. You don’t have to be afraid, it won’t lose its taste.
Dear Daniel – what is the difference between pork belly and bacon ? I thought bacon is strips of pork belly !!
Peter – a confused fan
Bacon is typically brined and then smoked pork belly. Just pork belly is unseasoned and not smoked.