Homemade Brats

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READY IN: 3hrs
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
  • 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 mace
  • 1
    teaspoon ground caraway
  • 12
    teaspoon ground ginger
  • 12
    cup milk
  • 1
    medium hog casing
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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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