Bratwurst

Submitted by Morton Design Graph

"Although they can be made with a fine grind, we prefer the slightly coarse texture obtained with the 3/8 in. (0.95 cm) plate."

 

• Ready In: 1hr 50mins
• Ingredients: 13
• Yields: 10 pounds (4.5 kg)

ingredients

• 3 lbs veal, trimmed
• 7 lbs pork shoulder, trimmed
• 1 pint milk, cold
• 1 ounce fine salt
• 1⁄2 ounce white pepper, ground
• 2 ounces mace
• 2 ounces ginger
• 2 ounces nutmeg
• 1 lb powdered soy protein concentrate
• 4 large eggs, well-beaten
• 5 ounces fresh parsley, finely chopped
• collagen or hog casing (32-35 mm)
• veal stock, cold

directions

1. Grind the veal and pork with a 3/8 in. (0.95 cm) plate.
2. Place the ground meat into a mixing tub and add all remaining ingredients.
3. Mix very thoroughly.
4. Return to the cooler and chill at least 1 hour.
5. Stuff the prepared casings.Tie into 4 in. (10 cm) links.
6. Poach the sausages in good veal stock for the best flavor.
7. Cover with the cold stock and heat gently.
8. Maintain a temperature of no more than 160 F (710C). When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
9. Cool quickly.
10. Dry wrap, and refrigerate for use.

Reviews

[oakborn]

The spice ratios do NOT work when you change amounts! Proceed with caution INDEED!