Recipe for Gritzwurst Using Pork

I am looking for a recipe for homemade Gritzwurst using pork?

Bonnie from Norwood/Young America, MN

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December 26, 20070 found this helpful

I found this with a Google search....sounds pretty good!

Gritzwurst (German Breakfast)
Ingredients:

4 1/2 lb. beef
2 1/2 lb. pork
1/4 cup salt
1/4 tablespoon pepper
1/3 can allspice
scant 1/2 lb. oatmeal or steel cut oats

Directions:

Cook meat and take meat off bones. Grind meat and add spices. Cook oatmeal in
beef broth; when cool, add to meat and spice mixture. Cool in cake pan. Cut
into meal size portions and freeze. To serve, thaw and then fry in skillet
until browned.

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March 3, 20170 found this helpful

you are missing the one ingredient that makes it great
powdered or ground cumin seed

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December 29, 20070 found this helpful

Thanks for the recipe. It turned out great and tasted excellent!

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By Mike (Guest Post)
January 20, 20090 found this helpful

This is somewhat different then I've been told and have enjoyed. We never used allspice? From what my mother has explained, Sage is used and salt and pepper and only hog head no beef.

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January 7, 20200 found this helpful

8 lbs pork (lean ,fatty, or a combination my grand mother wouldnt eat it if it was lean cut of pork)

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1 lbs liver
4 lbs steel cut oats
5 T salt ( start with 4 and add to taste at end
4 T thyme
4T marjoram
4 large onions
Pepper ( never use in this recipe

Boil meat 2 hours (enough water to cover meat plus ) with half the salt, liver goes in last 1/2 hour (When done save the water
Soak oats with 1/2 salt marjoram and thyme ( we use a 18 qt. Roasting pan) with a tea kettle of water( original recipe) use enough water to just cover oats
When meat is done grind with onions add to oats ,water used to cook meat is added to oats (dont forget this part)
Cook all for 1/2 hour or so , the oats should have a bit of crunch to them ( el dente )cook to much you get oat meal. We start cooking the oats in roaster about 20 min before meat is don.
Spoon should stand in sausage ( not to wet nor dry)
Put in tins cover , freezes well

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Three brothers make 3 batches in fall early winter gone by June.
Good alone, with syrup, pancakes, toast
Too cook spoon into pan fry to golden to slightly crispy
On the farm all the trimmings and scraps would be used to make ,very high fat content but it was a winter sausage you needed the fat content to work and stay warm, and it does taste good

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