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SFW 250 B1
DE
AT
CH
Frische Rostbratwurst
Zutaten:
300 g mageres Rindfl eisch
500 g mageres Schweinefl eisch
200 g Schulterspeck
20 g Salz
1/2 Esslöff el weißer, gemahlener Pfeff er
1 Teelöff el Kümmel
1/2 Teelöff el Muskatnuss
Rindfl eisch, Schweinefl eisch und Speck zweimal durch den Fleischwolf drehen.
Gemischte Gewürze sowie Salz zugeben und 5 Minuten durchkneten.
Wurstfüllung für ca. 30 Minuten in den Kühlschrank stellen. Wurstfüllung nach
Anleitung abfüllen (siehe Kapitel „Wurst verarbeiten“) und Würstchen von 25 cm
Länge abdrehen.
Die fertige Rostbratwurst am gleichen Tag gut durchgebraten verzehren.
Spritzgebäck
Zutaten:
125 g Butter
125 g Zucker
1 Päckchen Vanillinzucker
1 Prise Salz
1 Ei
1 Eiweiß
250 g Mehl (Typ 405)
1 Teelöff el Backpulver
abgeriebene Schale einer halben Zitrone
Die Butter schaumig schlagen. Den Zucker, den Vanillinzucker, die Zitronenschale
und die Eier dazugeben. Das Mehl, das Backpulver und das Salz mischen und
mit einem Rührlöff el unter den Teig rühren. Den Teig ca. 30 Minuten im Kühl-
schrank ruhen lassen. Dann durch den Fleischwolf mit Spritzgebäck-Aufsatz 1
drehen. Das Spritzgebäck auf ein mit Backpapier ausgelegtes Backblech legen.
Das Spritzgebäck im vorgeheizten Backofen bei 180°C ca.10-15 Minuten
goldgelb backen.
IB_71981_SFW250B1_LB2.indb Abs2:50IB_71981_SFW250B1_LB2.indb Abs2:50 08.12.2011 11:29:11 Uhr08.12.2011 11:29:11 Uhr
52


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