Bratwurst - Homemade

Chipfo's Note:

This is a recipe for homemade brats, it is very good and you can add your own touch, such as a teaspoon of red pepper flakes, finely diced jalapeno, a teaspoon of sage, etc. If you don't have a sausage stuffer you can form them into patties and fry or grill, they are still good. This does have a little beer in it but so far nobody can taste the beer. Red wine can be substituted for the beer and water. I use a Boston cut pork roast because of the fat content, if you use leaner pork you will want to add pork fat. Also, Veal is used traditionally in brats, but I sometimes sub a lean cut of beef, veal is better though.

• Total Time: 4 hrs
• Prep Time: 4 hrs
• Cook Time: 0 mins

Ingredients:

Yield: 4.5 lbs

• 2 1/2 lbs pork (Boston cut or a cut with simular fat content)
• 1 1/2 lbs lean beef (93% lean or better yet, veal)
• 4 -5 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons white pepper
• 2 teaspoons marjoram
• 2 teaspoons parsley
• 1 teaspoon nutmeg
• 1 teaspoon celery seed
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground mace
• 1/2 teaspoon cardamom
• 4 ounces beer
• 4 ounces water (may use 8 oz red wine instead of beer and water)

Directions:

1. First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
2. Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
3. Add the liquid to the dry season mix and use a wisk to mix well.
4. Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
5. Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
6. Mix again with hands and grind through a 1/4 inch plate.
7. At this point I like to make a small patty and pan fry it to taste for changes.
8. Stuff into casings.