{"id":4252,"date":"2012-06-01T10:33:48","date_gmt":"2012-06-01T10:33:48","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4252"},"modified":"2012-06-01T10:33:48","modified_gmt":"2012-06-01T10:33:48","slug":"grutzwurst-thuringer-art","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/06\/01\/grutzwurst-thuringer-art\/","title":{"rendered":"Gr\u00fctzwurst Th\u00fcringer Art"},"content":{"rendered":"

Zutaten<\/strong>
\n500 Gramm Schweineschwarten
\n500 Gramm Schweinefleisch, 80\/20
\n500 Gramm Graupen, grob gecrusht
\n1,5 Liter Fleischbr\u00fche (vom kochen)
\n500 Gramm Frischen Speck oder vom Bauchfleisch das Fett
\nSalz
\nPfeffer
\nMajoran frisch oder getrocknet
\nPiment, fein
\n1 Liter Schweineblut <\/p>\n

Zubereitung<\/strong>
\nSchwarten in 2 l Wasser 1,5 Stunden langsam kochen, danach das klein geschnittene Fleisch dazugeben. Wenn alles gar ist das Fleisch und die Schwarten aus der Br\u00fche nehmen und durch die grobe Scheibe
\nwolfen. Speck feinw\u00fcrflig auslassen. Gr\u00fctze im Backofen im geschlossenen Topf bei 200\u00b0C etwa 30 Minuten garen. Dann die Gr\u00fctze abgie\u00dfen und sp\u00e4ter mit der Fleischbr\u00fche mischen, den ausgelassenen Speck dazugeben. Das gewolfte Fleisch und die Schwarten mit der Gr\u00fctze und der Br\u00fche mischen. Jetzt die Gew\u00fcrze und abschmecken. Die Masse nochmals gut durchr\u00fchren. Jetzt etwas abk\u00fchlen lassen und dann
\ndas Blut unterr\u00fchren. Eventuell etwas nachw\u00fcrzen. Die Masse jetzt in einer feuerfesten Form bei 200\u00b0C im vorgeheizten Backofen 30 Minuten backen.
\nFrisch zubereitet mit Sauerkraut und Salzkartoffeln. Man kann die Masse auch einfrieren aber am besten in Naturd\u00e4rme abf\u00fcllen und dann gebraten essen. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 Gramm Schweineschwarten 500 Gramm Schweinefleisch, 80\/20 500 Gramm Graupen, grob gecrusht 1,5 Liter Fleischbr\u00fche (vom kochen) 500 Gramm Frischen Speck oder vom Bauchfleisch das Fett Salz Pfeffer Majoran frisch oder getrocknet Piment, fein 1 Liter Schweineblut Zubereitung Schwarten in 2 l Wasser 1,5 Stunden langsam kochen, danach das klein geschnittene Fleisch dazugeben. Wenn … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[6,47],"tags":[586],"class_list":["post-4252","post","type-post","status-publish","format-standard","hentry","category-hauptgerichte","category-schwein","tag-grutzwurst","item-wrap"],"yoast_head":"\nGr\u00fctzwurst 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