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Glarner Bratwurst
Glarus — Mother recipe · en it
A delicious and traditional pork sausage seasoned with spices, crispy and exquisite.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 500 g of pork meat
- 200 g of pork fat
- 1 tablespoon of black pepper
- 1 tablespoon of salt
- 1 tablespoon of cayenne pepper
- 1 tablespoon of nutmeg
- 1 tablespoon of juniper pepper
- 1 tablespoon of red pepper flakes
- 1 tablespoon of ginger powder
- 1 tablespoon of cardamom pepper
- 1 tablespoon of red pepper powder
- 2 eggs
Method
- Mix the meat, fat, spices, and eggs in a large bowl.
- Form the sausages using a sausage stuffer.
- Refrigerate the sausages for at least 24 hours.
- Cook the sausages in boiling water for 15-20 minutes.
- Serve hot with sweet potatoes, polenta, or lentil salad.
The story
Glarner Bratwurst has its origins in the 17th century when shepherds from the Canton of Glarus used leftover meat to prepare these sausages, preserving them with spices and salt.
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