How to prepare German sausage seasoning

German sausage is also a world-famous food. Their sausage culture is very developed. Compared with Chinese sausage, there are many novel ways of making it. They do not add starch, but are made of pure meat and seasonings. It tastes very delicious and has a particularly good taste. It is also very easy to make, so it is loved by many young friends and is worth trying.

Mix 1 pound of pork mince with 1 bag of Nuremberg sausage seasoning (11g), and stir until the mince is firm; (If the mince is too thin, you can beat in 1 egg so that the mince will not be dry). Clean the sheep casings, put them on the funnel used for stuffing sausages, and tie a knot at the end; stuff the meat filling into the sheep casings, and tie a knot at the head of the casings after all are stuffed; twist the stuffed sausages several times every 9cm to divide them into sections; brush a thin layer of oil in a frying pan, put the sausages in, fry until slightly set, then cut them and fry until both sides are golden brown; serve with sauerkraut and boiled potatoes, and season with mustard sauce.

1. It is inevitable that air will enter the casing during the process of stuffing meat filling. You can use a fine sewing needle to poke small holes in the casing to release air; 2. The meat filling should not be stuffed too full, otherwise the casing will easily break during frying.

Germany's natural resources and aquatic products are not as abundant as those in Southern Europe, so it strives to be "specialized and refined" in food. Beer, sausages, black bread and other foods that are common in all countries, the Germans try hard to come up with different ways to play with them. Sausages are common in Europe. Whether it is Italy, France, Spain or Austria, they all have their own unique sausages. Germany is naturally known as the "Sausage Republic", and more than 1,500 types of German sausages are famous all over the world.

The side dishes for German sausages are usually Sauerkraut (German sauerkraut, which is sourer than domestic sauerkraut), yellow mustard or rolls. Made from minced veal and smoked pork, it is seasoned with parsley (also known as beiderl), nutmeg, cardamom, shallots, ginger, lemon and onions. The sausages are about four to five inches long and an inch thick.