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Graubündner Bratwurst
Graubünden — Mother recipe · en it
A traditional dish from the Grigioni region, Graubündner Bratwurst is a delicious smoked sausage to savor with a tomato sauce.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 400g of pork meat
- 200g of beef
- 100g of pork fat
- 100g of bread loaf
- 2 tablespoons of salt
- 1 tablespoon of black pepper
- 2 tablespoons of sea salt
- 2 inches of ground cumin
- 1 inch of chili
- 1 tablespoon of butcher's salt
- 1 tablespoon of chili powder
- 2 bay leaves
Method
- Mix the meat, fat, bread loaf, salt, black pepper, sea salt, ground cumin, chili, butcher's salt, and chili powder. Add the bay leaves.
- Form the sausages using a sausage stuffer.
- Smoke the sausages at moderate temperature for at least 4 hours.
- Cook the sausages over medium heat for 15-20 minutes.
- Serve with a tomato sauce and a mixed lettuce salad.
The story
Graubündner Bratwurst is a culinary specialty with roots in the agricultural past of the region, where sheep were the main livestock. Smoking the meat was a way to preserve it during long winters.
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