Primal Meatballs

Finding a good Metzgerei is such a huge priority for me, so it was to my absolute delight that I found Pfeffer Metzgerei in our very own town: Waldfischbach-Burgalben. Johann Karl Pfeffer uses all-natural ingredients (including, yes, a prudent application of pepper), and no sweeteners, which I’ve never encountered before in a German Metzgerei. No glucose syrup, no sugar, and completely delicious. The quality and taste of his meat cuts and wursts are out of this world, and worth every bit of your 15-minute drive from Landstuhl or Vogelweh to get there – you can call him at 06333/2305 and he will have your order ready for quick pickup when you arrive!

Thursday, Friday, and Saturday he offers raw bratwursts for sale, and below I’ve provided a very powerful use for them inside a recipe I found on Mark’s Daily Apple (MDA). I altered the recipe slightly to suit our own tastes, but it’s a near-duplicate. Finished product photo is from MDA’s website.

1/2 lb ground sirloin (any ground meat would do here)
2 lb Pfeffer Metzgerei (or other) raw bratwurst (sausages)
3 cloves minced garlic
a pinch of fresh rosemary
1 tbsp minced thyme
a couple shakes of dried oregano
1/4 cup chopped parsley
1 red onion finely chopped
1/2 cup almond meal
3 small eggs, whisked
1 tsp cayenne pepper
3 twists black pepper
1/4 cup finely shredded parmesan

Remove sausage from skins and combine with other ingredients. Fry in a 1/4 cup or so bacon fat. Pfeffer Metzgerei sells bacon too (Dörfleisch, pronounced Duh-flysh…it is a bit salty alone, and perfect for use in this recipe with no extra salt needed).
.
How quick, easy, and (more importantly) Sladky-approved.

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