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Bratwurst
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  • Difficulty: Medium
  • Total Time: 1 Hour, 40 Min
  • When to Prep: Ahead
  • Cook Time: 10 Min
  • Yields: 8 Links
  • Storage: Refrigerate
  • Nutritional Snapshot: Cal: 183, Fat 5.6g
Bratwurst

Traditional German bratwurst are made up of a finely ground mixture of pork and veal. The fine grind and meat mixture gives the sausages a lighter, almost fluffy texture. Some German recipes will use milk and eggs to enhance that fluffy, light texture.

Recipe from the Curious Cuisiniere

What you need

1 ¾ lb boneless pork shoulder, cubed
¼ lb boneless beef shoulder, or veal stew meat, cubed
½ c powdered milk
1 tsp salt
1 tsp nutmeg
½ tsp ground black pepper
½ tsp marjoram
¼ tsp ground mace
¼ tsp ground ginger
1 egg
1/3 c milk
4-5 feet hog casing for fresh sausage, rinsed

Instructions

  1. Grind the pork and beef cubes in your meat grinder using a fine grinding plate.
  2. Place the ground meat into a large bowl and add the powdered milk and seasonings. Using your hands, mix the seasonings into the meat.
  3. Add the egg and milk. Mix, with your hands, until the mixture is evenly moist.*
  4. Prepare your sausage stuffer and your hog casings. Stuff your sausage mixture into the casings as directed by your sausage stuffer.
  5. Once all the sausage meat has been used, twist the sausage into 8 links and tie off the end of the casing.
  6. Prepared sausage can be stored for up to one week in the refrigerator before cooking.

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