Bratwurst

Name: Bratwurst
Yield: Makes 1 Pound (4 Links)
Cuisine: Germany
Ingredients: 6 feet hog casing, soaked in warm water for 1 hour; 6 feet hog casing, soaked in warm water for 1 hour; 8 ounces pork shoulder; 4 ounces pork belly; 2 tablespoons (1 fluid ounce) whole milk; 4 ounces pork fat; 2 tablespoons (1 fluid ounce) whole milk; 1½ teaspoons salt; ¾ teaspoon freshly ground black pepper; ½ teaspoon ground nutmeg; ¼ teaspoon ground mace; ¼ teaspoon freshly grated ginger

Preparation info

Makes
1
Pound (4 Links)

Difficulty
Easy

Appears in

Haute Dogs

By Russell van Kraayenburg

Published 2014

About

BRATWURST IS A FRESH GERMAN SAUSAGE THAT IS NOT SMOKED AND RARELY sold cooked. It gets its distinctive aroma from spices like nutmeg, mace, and ginger. Use it in your favorite hot dog recipes when you crave richer flavor and spice.

Ingredients

6 feet hog casing, soaked in warm water for 1 hour
8 ounces pork shoulder

Europe
Germany
Main course
Gluten-free

Method

Process meat and fat through a sausage maker ¾tted with the large grinder attachment, following manufacturer’s instructions.
In a large bowl, gently mix ground meat with milk, salt, pepper, nutmeg, mace, and ginger until evenly distributed. Take care not to mash or tear apart the chunks of meat and fat.
Attach wet casing to the tubing attachment of th