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{"id":276,"date":"2017-02-05T21:27:11","date_gmt":"2017-02-05T21:27:11","guid":{"rendered":"http:\/\/magublacook.eu\/?p=276"},"modified":"2017-02-05T21:27:11","modified_gmt":"2017-02-05T21:27:11","slug":"papaya-bratwurst","status":"publish","type":"post","link":"https:\/\/en.magublacook.eu\/index.php\/2017\/02\/05\/papaya-bratwurst\/","title":{"rendered":"Papaya Bratwurst"},"content":{"rendered":"<p><\/p>\n<div>\n<div style=\"clear: both; text-align: left;\"><\/div>\n<h3><span style=\"color: #0b5394;\"><span style=\"color: #f9cb9c;\">Ingredients (&gt;4 Portions)<\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Effort: very high<br \/>\n<\/i><\/span><\/h4>\n<p>500g pork neck<\/p>\n<p>500g pork shoulder<\/p>\n<p>300g pork belly<\/p>\n<p>20g dried Papaya seeds<\/p>\n<p>40g salt<\/p>\n<p>1 tsp. paprika powder<\/p>\n<div>\n<p>pig intestine (e.g.<a href=\"https:\/\/www.amazon.de\/28-Schweinedarm-18m-Bund-G%C3%BCteklasse\/dp\/B00BCKLQLO\/ref=sr_1_1?ie=UTF8&amp;qid=1486327912&amp;sr=8-1&amp;keywords=schweinedarm\">\u00a0https:\/\/www.amazon.de\/28-Schweinedarm-18m-Bund-G%C3%BCteklasse\/dp\/B00BCKLQLO\/ref=sr_1_1?ie=UTF8&amp;qid=1486327912&amp;sr=8-1&amp;keywords=schweinedarm<\/a>)<\/p>\n<\/div>\n<h3><span style=\"color: #f6b26b;\">Preparation<\/span><\/h3>\n<p>First you have to seperate the meat from the fat. After that cut the fat parts into smaller cubes and put it into some box and keep it in the fridge. Now remove all tendons from the meat and cut it into cubes too. Mix the meat with the salt, paprika powder and the coarsly ground papaya seeds. The meat should rest for around 10 hours overnight in the fridge.<\/p>\n<p>So next day you first have to put the fat parts for around 30 minutes into the freezer. Afterwards you have to mince the meat together with the fat parts. The finished sausage meat will rest for another 30 minutes within the fridge. Meanwhile you can cleanse the intestine within a bowl of cold water.<\/p>\n<p>The last step is to fill the intestine with the sausage meat, which can be kinda tricky the first time. You can find a link to \u00a0a very helpful video at the bottom of this page. The finished sausages are now boiled in hot water for around 10 minutes. Afterwards you can store them in the fridge or freezer.<\/p>\n<p>Enjoy \ud83d\ude42<\/p>\n<p>*<a href=\"https:\/\/www.youtube.com\/watch?v=KhqMS-ph85I\">https:\/\/www.youtube.com\/watch?v=KhqMS-ph85I<\/a><\/p>\n<\/div>\n<div><\/div>\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients (&gt;4 Portions) Effort: very high 500g pork neck 500g pork shoulder 300g pork belly 20g dried Papaya seeds 40g salt 1 tsp. paprika powder pig intestine (e.g.\u00a0https:\/\/www.amazon.de\/28-Schweinedarm-18m-Bund-G%C3%BCteklasse\/dp\/B00BCKLQLO\/ref=sr_1_1?ie=UTF8&amp;qid=1486327912&amp;sr=8-1&amp;keywords=schweinedarm) Preparation First [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":282,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"passster_activate_protection":false,"passster_protect_child_pages":"","passster_protection_type":"password","passster_password":"","passster_activate_overwrite_defaults":"","passster_headline":"","passster_instruction":"","passster_placeholder":"","passster_button":"","passster_id":"","passster_activate_misc_settings":"","passster_redirect_url":"","passster_hide":"no","passster_area_shortcode":"","ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.8 - 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