Brandenburger Grützwurst (Brandenburg Grützwurst)
Brandenburg Grützwurst, also known as Brandenburger Grützwurst, is a traditional sausage dish from the Brandenburg cuisine. This hearty and flavorful sausage is made with a combination of grains, meat, and spices, making it a popular comfort food in the region.
Ingredients
- 1 cup pearl barley
- 1 cup steel-cut oats
- 1 onion, finely chopped
- 1 lb ground pork
- 1/2 tsp marjoram
- 1/2 tsp caraway seeds
- Salt and pepper to taste
- 1/2 cup beef broth
Instructions
- In a large pot, bring 4 cups of water to a boil.
- Add the pearl barley and steel-cut oats to the boiling water. Reduce heat and simmer for 30 minutes, stirring occasionally.
- In a skillet, cook the chopped onion and ground pork until the pork is browned and the onion is tender.
- Add the marjoram, caraway seeds, salt, and pepper to the pork mixture. Cook for an additional 5 minutes.
- Combine the cooked grains and the pork mixture in a large bowl. Mix well and let it cool for 10 minutes.
- Stuff the mixture into sausage casings, forming individual sausages.
- In a large pot, bring the beef broth to a simmer. Add the sausages and simmer for 20 minutes.
- Remove the sausages from the pot and let them cool for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Large pot Skillet Large bowl Sausage casings
Tools
Knife Cutting board Measuring cups and spoons Sausage stuffer (optional)
Serving suggestions
Serve the Brandenburg Grützwurst with sauerkraut and mustard for an authentic German meal.
Tips & tricks
For a smokier flavor, you can also grill the sausages after simmering them in the beef broth.
Cost
$15