Today I show you how you can make Schinkengriller yourself. With little effort you will achieve a super tasty result. It’s simple and super quick to make.
You are invited to a barbecue and would like to have a great change? Then the Schinkengriller are perfect. They have a nice smoky flavor.
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 Schinkengriller recipe as a video or to read through.
Have fun and good luck making it!
Table of Contents
Schinkengriller – What do you need to make it?
Ingredients per 1 kg
- 50 % fat pork belly (500g)
- 50 % lean pork (500g)
Spices per kg
- 15.5 g salt
- 2.5 g Cure #1
- 3 g black pepper
- 2 g raw sugar
- 1 g paprika
- 1 g garlic
- 0.5 g coriander
- 0.25 g celery seeds
The equipment to make Schinkengriller
You need a meat grinder to “grind” the meat. The meat is chopped into small chunks and can then be mixed.
Sausage stuffer / Grinder attachment / Funnel
You need this to get your sausage mass into the casing. If you do not have one, you can also use a filling attachment for your meat grinder or a hand filling funnel.
Natural casings / jars
The deer Bratwurst is stuffed into natural casings. I recommend you to use Sheep casing caliber 22/24.
If you want to make deer bratwurst without casings, you can use jars and boil down the mixture.
Make Schinkengriller – Step-By-Step Instructions
1. Cut the meat into pieces suitable for mincing. You can vary the size depending on how big your meat grinder is.
2. Put the meat pieces in the freezer for 1-2 hours. This will help you later with the mincing and ensures that the mass does not get too warm.
3. Now you can grind the meat. Depending on how coarse or fine you want your Schinkengriller to be, you can use different perforated discs here. To be honest, this is a matter of taste. I personally use the medium perforated disc. But as I said … it must taste good to you! Optionally, you can wolf the cheese with. But I like cubes.
Optionally, you can give a part 2 times through the meat grinder, thereby comes some variety in the sausage meat.
4. Add the spices to the meat mixture.
5. Mix the ingredients. 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 gets a good binding.
6. Next, thread the casing onto the sausage stuffer. I use sheep casing caliber 22/24 for this. In the end, it’s your decision whether you prefer to make thinner or thicker sausages.As with the fineness, this is a matter of taste and can be decided by you.
7. Now fill the meat into the casing. Hold the casing tightly on the filling spout and let it slowly fill up more and more. This part needs some practice. Don’t worry if it doesn’t work 100% right away. Important: Do not fill the casing too tightly or it will burst later during frying.
8. Now you turn off the heat. You can decide for yourself how big your sausage should be. To do this, press the sausage to the desired length with two fingers on each hand and rotate it forward a few times. Afterwards, leave out one sausage length and repeat the process.
9. Dry the Schinkengriller at 50 °C (122 °F) for about 30 minutes. Then I smoke the ham grillers at 60 °C (140 °F) for 30-40 minutes.
10. I then scald them at 70 °C (158 °F) for another 15 – 20 minutes.
11. Optional: rinse the ham grillers in cold water.
12. Ready is your Schinkengriller😄. You can eat them warm or cold. Enjoy them.
How long is the shelf life of the Schinkengriller?
Your Schinkengriller will keep for about a week when packed in an airtight container in the refrigerator.
Alternatively, you can also freeze it, then it will keep for up to 6 months and will not lose any flavor.