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