Authentic Dutch Braadworst: A Hearty Sausage Delight

Ingredients

500 grams of pork shoulder
2 teaspoons of coriander seeds
1 teaspoon of black peppercorns
1/2 teaspoon of nutmeg
1/2 teaspoon of ground mace
1/2 teaspoon of ground ginger
2 cloves of garlic, minced
1 teaspoon of kosher salt
1/4 cup of ice cold water
Sausage casings

Steps and instructions

Cut the pork shoulder into cubes. Place them in the freezer for about 30 minutes until they are firm but not completely frozen.
While the meat is chilling, toast the coriander seeds and black peppercorns in a dry pan until fragrant. Allow them to cool and then crush them in a mortar and pestle or spice grinder.
Mix the crushed spices, nutmeg, mace, ginger, garlic, and salt together in a small bowl.
Grind the chilled pork through the coarse disk of a meat grinder into a large bowl set in a larger bowl filled with ice.
Add the spice mix to the ground pork and mix with your hands until well combined.
Add the ice water and mix again until the water is incorporated and the sausage mixture is sticky and cohesive.
Rinse the sausage casings under cool water to remove any salt and keep them in a bowl of warm water.
Stuff the sausage mixture into the casings and twist them into links. Make sure not to overstuff them.
Allow the sausages to air dry in the refrigerator for a couple of hours or overnight.
Grill the sausages over medium heat until they are browned and cooked through.

Tools for making

Meat grinder - A tool used to grind the pork shoulder into ground meat.
Mortar and pestle - Used to crush the toasted coriander seeds and black peppercorns into a fine powder.
Spice grinder - An alternative to a mortar and pestle, it can be used to grind the spices into a fine powder.
Bowl - Used for mixing the spices with the ground pork and for holding the sausage casings.
Measuring spoons - Needed to accurately measure the spices and salt.
Sausage casings - Thin edible tubes that hold the sausage mixture and give the braadworst its shape.
Grill - Used to cook the sausages until they are browned and cooked through.

Recipe variations

Replace the pork shoulder with ground beef or a combination of beef and pork.
Experiment with different spice blends such as adding paprika, cayenne pepper, or fennel seeds.
Add grated cheese like Gouda or cheddar to the sausage mixture for a cheesy twist.
Try using lamb instead of pork for a different flavor profile.
Make a vegetarian version by substituting the meat with a plant-based ground meat alternative or a mixture of cooked lentils and mushrooms.
Add diced onions or finely chopped herbs like parsley or thyme to enhance the flavor.
Explore using different types of sausage casings such as natural casings, collagen casings, or even omitting the casings altogether and making patties instead.
For a smoky flavor, incorporate smoked paprika or liquid smoke into the spice mixture.
Grill the sausages and serve them in a bun with your favorite toppings to make a delicious sausage sandwich.
Adjust the level of spiciness by adding chili flakes or hot sauce to the sausage mixture.

Recipe overview

Get ready to embark on a culinary journey with this traditional Braadworst recipe! Braadworst, a type of Dutch sausage, is typically made from pork and a unique blend of spices. This recipe will guide you through the process of making your own Braadworst from scratch, starting from grinding the meat to stuffing the sausages. With a balance of flavors from coriander, black peppercorns, nutmeg, ginger, and garlic, these sausages offer a delightful burst of taste in every bite. You'll be grilling these homemade sausages to perfection for a hearty and satisfying meal. This process requires some patience, but the end result is incredibly rewarding. Enjoy the process and the delicious result!

Common questions

Can I use a different type of meat instead of pork shoulder? Yes, you can use other cuts of pork such as butt or loin, or even a combination of different meats like beef or veal.
Do I have to grind the meat myself? Grinding the meat yourself allows you to control the texture and freshness of the sausage, but you can also ask your butcher to grind it for you.
Can I skip the step of toasting and crushing the spices? Toasting and crushing the spices enhances their flavors, but if you prefer, you can use pre-ground spices instead.
How do I know if the sausage casings are ready to use? The casings should be pliable and translucent after soaking them in warm water. If they are stiff or have an unpleasant odor, discard them and use new ones.
Can I cook the sausages in the oven instead of grilling? Yes, you can bake them in a preheated oven at 375°F (190°C) for about 25-30 minutes or until they are fully cooked.
Can I freeze the braadworst? Yes, you can freeze the uncooked sausages for up to 3 months. Thaw them in the refrigerator before cooking.
What are some serving suggestions for braadworst? Braadworst is often served with mustard, sauerkraut, onions, and crusty bread. It pairs well with traditional German sides like potato salad or cabbage dishes.

Serving dishes and utensils

Cutting board - A sturdy cutting surface to safely chop and prepare the ingredients.
Knife - A sharp knife for trimming the pork and mincing the garlic.
Meat grinder - To grind the pork shoulder into the desired texture for the sausage.
Mortar and pestle or spice grinder - For crushing the toasted spices.
Mixing bowls - To mix and combine the spices, ground pork, and ice water.
Sausage stuffer - A tool to stuff the sausage mixture into the casings.
Sausage casings - For encasing the sausage mixture.
Grill - To cook the sausages until browned and cooked through.

Origin stories

Braadworst, or "grilled sausage", is a staple in Dutch cuisine. Its origins can be traced back to times when families in the Netherlands would butcher their own pigs and make sausages to ensure that no part of the animal went to waste. The spices used in the sausage would vary from region to region, and even from family to family, making each Braadworst uniquely flavorful. Today, the tradition of making Braadworst at home has largely been replaced by commercial production, but the heartiness and the distinct, rich flavor of the sausage remains a beloved part of Dutch culinary heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.