Ontario Bratwurst

Name: Ontario Bratwurst
Cuisine: Canadian
Ingredients: ½ cup Pork shoulder or butt; ½ cup Pork shoulder or butt; ½ tsp Salt; Pinch Nutmeg, freshly grated; Pinch Mace powder; Pinch Coriander seed, toasted, crushed; Pinch Peppercorn, black, toasted, crushed; Pinch Peppercorn, black, toasted, crushed; ¼ tsp Fennel seed, toasted, crushed; ¼ tsp Onion powder; ¼ tsp Cayenne pepper; ¼ tsp Paprika smoked; 4 tsp Mustard powder; 4 tsp Panko breadcrumbs; 3½ tsp Beer; 1 tbsp + Egg, beaten, add as needed; 5 oz Lobster Meat, small dice; 1 Sage leaf, sliced; Sausage Casings, about 3 feet; 4 Cauliflower Steaks, thick cut; 5 oz Soused White Cabbage, reheat; Sprinkle, Lobster seasoning, or to taste; Sprinkle, Lobster seasoning, or to taste; 36 Hazelnuts, toasted, cracked; ¼ cup Unsalted butter; Homemade Beer Mustard

Preparation info

Serves
4

Difficulty
Easy

Appears in

Viva La Lobster

By Grant MacPherson

Published 2025

About

Ingredients

Lobster Bratwurst

½ cup Pork shoulder or butt
½ tsp Salt
Pinch</

Americas
Canada
Starter

Method

Prepare sausages - Flush the sausage casings in warm water & keep in a bowl of warm water.

Cut the pork into small dice, enough to pass through your grinder. Mix with the salt & allow to sit overnight in the refrigerator. Add the remaining spices & pass through the grinder. It is important to keep the meat mixture cold, below 40°F.

Beat the egg, beer & panko crum