Bratwurst (GERMANY)


  • 1 1/2 tablespoons of salt
  • 1 1/2 teaspoons white pepper
  • 3/4 teaspoon black pepper
  • 1 teaspoon of powdered ginger
  • 1 teaspoon dried marjoram
  • 3/4 teaspoon mustard
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon coriander
  • 1/4 teaspoon ground cumin
  • 1/4 cup dry powdered milk
  • 2,2 lbs boneless pork shoulder
  • 0,70 lbs lard
  • 2 cups crushed ice
  • 1 teaspoon of nutmeg
  • 1,25 inc natural sausage casing

Add the chopped pork and fat to the freezer for 45 minutes so they reach 32°F.

After 45 minutes, take it out and add it to a bowl with 2 glasses of crushed ice. Use a meat grinder and grind the mixture with a 0,23 inc mold. Work fast and keep the meat cold by grinding the meat into a bowl set over an ice bath.

Grind half of the minced meat mixture a second time, and then transfer all the minced meat to the refrigerator.

As the meat cools, try to gather your spice mix. Combine all the spices in a small bowl.

Remove the meat from the refrigerator and transfer it to a bench mixer. Add the dry milk powder and the prepared spice mix.

Process the meat in the mixer (3-4 minutes) until threads appear in the meat, and then put the meat back in the refrigerator so that you can prepare the sausage casings.

Thread the sausages into the sausage stuffer. Add the meat mixture to the sausage stuffier and fill the casings, avoiding overfilling and air pockets.

Turn the stuffed sausages into links and pierce the air bubbles in the links using a sausage pierces.

Lightly boil these sausages in lightly salted water to make authentic German sausages. Store tightly wrapped in the refrigerator for up to a week or grill/fry right away and enjoy!

ENJOY YOUR MEAL


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