{{ :recipes:homemade-german-bratwurst.jpg?direct&200|}}

====== Bratwurst ======

/* Description */
I made this with the help of my friend Tim, and it turned out great.  Messy, but a lot of fun!


<WRAP right>{(rater>id=100|name=Bratwurst|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:**  servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 4 pounds pork shoulder, cut into 1-inch cubes and stored in the freezer for 30 minutes 
  * 1 pound Pork back fat, chopped and stored in the freezer for 30 minutes (I used plain pork fat)
  * 3 tablespoons kosher salt 
  * 1 tablespoon sugar 
  * 1 1/2 teaspoons grated nutmeg 
  * 1/2 teaspoon coriander 
  * 1/4 teaspoon celery seed 
  * 2 teaspoons ground black pepper 
  * 1/8 teaspoon ground marjoram 
  * 1 1/2 teaspoons dried ginger
  * Natural sausage casings


====== Directions ======
  - Ordered List ItemGrind the pork and fat together using fine disk.  Can often have the butcher do the grinding for you.
  - Mix together with the spices.  Don't over-mix!
  - Stuff into sausage casings firmly but not too tightly, making 6 inch links.
  - Cool in refrigerator for 24 hours on wire rack set into rimmed baking sheet.

====== Notes ======
[notes:making_sausage]

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



{{tag>Recipes Sausage-Pate European JMarcos}}
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