This is how to make your own German sausages at home. This recipe is adapted from "Luchow's German Festival Cookbook." I have never personally made this recipe and I am posting this by request.
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- 1You will need to have a meat grinder and butcher's twine to prepare this recipe.
- 2Make sure all visible fat and gristle has been trimmed from the meats.
- 3Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
- 4Put the meat mixture through a very clean meat grinder three times.
- 5Mix the ground meat mixture with 1/2 cup water.
- 6Stuff casings, being careful not to tear, tying ends with butcher twine.
- 7The number and size of sausages you can make will depend on how small or large the casings you purchased are.
- 8To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
- 9Bring to a boil, then immediately remove from the heat.
- 10Let stand 3-5 minutes, or until firm.
- 11Drain water.
- 12Pour some milk into a bowl and dip each bratwurst into the milk.
- 13Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
- 14Makes enough filling for 4-6 servings.
- 15They should be stuffed and cooked the same day.
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Nutritional Facts for Homemade Bratwurst (German Pork & Veal Sausages)
Serving Size: 1 (153 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 390.3
- Calories from Fat 199
- Total Fat 22.1 g
- Saturated Fat 8.2 g
- Cholesterol 164.4 mg
- Sodium 1021.9 mg
- Total Carbohydrate 0.2 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 44.3 g