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