Bratwurst

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: 1 hr 50 mins
• 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.