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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:\/\/de.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;\">Zutaten (&gt;4 Portionen)<\/span><\/span><\/h3>\n<h4><span style=\"color: #073763;\"><i style=\"color: #9fc5e8;\">Aufwand: hoch<br \/>\n<\/i><\/span><\/h4>\n<p>500g Schopf vom Schwein<\/p>\n<p>500g Schweinsschulter<\/p>\n<p>300g Schweinebauch<\/p>\n<p>ca. 20g getrocknete Papaya-Kerne (von 2 Papayas)<\/p>\n<p>40g Bergsalz<\/p>\n<p>1 EL Paprikagew\u00fcrz<\/p>\n<p>Schweinedarm (z.B.<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<p>&nbsp;<\/p>\n<\/div>\n<h3><span style=\"color: #f6b26b;\">Zubereitung<\/span><\/h3>\n<p>&nbsp;<\/p>\n<p>Zun\u00e4chst wird das Fleisch vom Fett getrennt. Anschlie\u00dfend wird das Fett in kleinere W\u00fcrfel geschnitten und in einem geeigneten Geschirr im K\u00fchlschrank aufbewahrt. Das Fleisch wir gr\u00fcndlich von Sehnen befreit und ebenfalls in kleinere W\u00fcrfel geschnitten und mit dem Salz und dem Paprikagew\u00fcrz vermengt. Nun werden die getrockneten Papaya-Kerne leicht gemahlen (entweder kurz in den Mixer oder im M\u00f6rser zersto\u00dfen) und ebenfalls mit dem Fleisch vermengt. Das Fleisch sollte nun f\u00fcr etwa 10 Stunden \u00fcber Nacht im K\u00fchlschrank rasten.<\/p>\n<p>Am n\u00e4chsten Tag werden die Fettst\u00fccke f\u00fcr etwa 30 Minuten im Gefrierfach angefroren. Anschlie\u00dfend wird das Fleisch und das Fett mit dem Fleischwolf und einer 8 mm Scheibe zerkleinert. Das entstandene Br\u00e4t kommt nochmal f\u00fcr etwa 30 Minuten in den K\u00fchlschrank. W\u00e4hrenddessen kann der Darm in einer Sch\u00fcssel mit Wasser gut ausgewaschen und vom Salz, in dem er f\u00fcr gew\u00f6hnlich geliefert wird, befreit werden.<\/p>\n<p>Im letzten Schritt wird der Wurstf\u00fclltrichter am Fleischwolf montiert und der Darm dar\u00fcber gest\u00fclpt. Nun kann der Darm gleichm\u00e4\u00dfig mit dem Br\u00e4t gef\u00fcllt werden. Anschlie\u00dfend W\u00fcrste in der gew\u00fcnschten Gr\u00f6\u00dfe abdrehen (ich empfehle das Video in den Referenzen*). Die entstandenen W\u00fcrste f\u00fcr etwa 10 Minuten in hei\u00dfen Wasser gar werden lassen und im K\u00fchlschrank oder Gefrierfach lagern.<\/p>\n<p>Lasst es euch schmecken \ud83d\ude42<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>*<a href=\"https:\/\/www.youtube.com\/watch?v=KhqMS-ph85I\">https:\/\/www.youtube.com\/watch?v=KhqMS-ph85I<\/a><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten (&gt;4 Portionen) Aufwand: hoch 500g Schopf vom Schwein 500g Schweinsschulter 300g Schweinebauch ca. 20g getrocknete Papaya-Kerne (von 2 Papayas) 40g Bergsalz 1 EL Paprikagew\u00fcrz Schweinedarm (z.B.\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) &nbsp; Zubereitung &nbsp; [&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 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Papaya Bratwurst - Magublacook<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/de.magublacook.eu\/index.php\/2017\/02\/05\/papaya-bratwurst\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Papaya Bratwurst - Magublacook\" \/>\n<meta property=\"og:description\" content=\"Zutaten (&gt;4 Portionen) Aufwand: hoch 500g Schopf vom Schwein 500g Schweinsschulter 300g Schweinebauch ca. 20g getrocknete Papaya-Kerne (von 2 Papayas) 40g Bergsalz 1 EL Paprikagew\u00fcrz Schweinedarm (z.B.\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) &nbsp; 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