Homemade Brats

Bratwurst adapted from Bruce Aidells' Complete Sausage Book Easy and Good for the beginner!

Ready In:
3hrs
Serves:
Units:

ingredients

  • 1 12 lbs pork butt (cut into 1-inch chunks)
  • 1 lb veal shoulder (cut into 1-inch chunks)
  • 12 lb pork fat (cut into 1-inch chunks)
  • 1 tablespoon coarse salt
  • 1 teaspoon sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground mace
  • 1 teaspoon ground caraway
  • 12 teaspoon ground ginger
  • 12 cup milk
  • 1 medium hog casing

directions

  • Freeze pork, veal, and fat until slightly frozen -- about 1 hour.
  • Grind meats using the 1/8" plate. Add seasonings and milk. Mix thoroughly by hand, kneading and squeezing mixture to distribute ingredients evenly, or use the paddle attachment on your stand mixer, pausing occasionally to clear paddle.
  • Fry a small patty, taste, and adjust seasonings if needed. Cover bowl with plastic wrap and refrigerate for a couple of hours.
  • Meanwhile, prepare 1+ meter of hog casings according to directions on the package. Tip: After thoroughly rinsing the inside of the casing with water, slip one end over the sausage stuffing horn and run a little bit of water into the casing through the horn, then you can easily slip the entire casing onto the horn.
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"Bratwurst adapted from Bruce Aidells' Complete Sausage Book Easy and Good for the beginner!"
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  1. The5fours
    Bratwurst adapted from Bruce Aidells' Complete Sausage Book Easy and Good for the beginner!
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