Bratwurst

13 ingredients
13 steps

Ingredients

  • 3 lbs veal, trimmed
  • 7 lbs pork shoulder, trimmed
  • 1 pint milk, cold
  • 1 ounce fine salt
  • 12 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. 1
    Grind the veal and pork with a 3/8 in.
  2. 2
    (0.95 cm) plate.
  3. 3
    Place the ground meat into a mixing tub and add all remaining ingredients.
  4. 4
    Mix very thoroughly.
  5. 5
    Return to the cooler and chill at least 1 hour.
  6. 6
    Stuff the prepared casings.Tie into 4 in.
  7. 7
    (10 cm) links.
  8. 8
    Poach the sausages in good veal stock for the best flavor.
  9. 9
    Cover with the cold stock and heat gently.
  10. 10
    Maintain a temperature of no more than 160 F (710C).
  11. 11
    When the sausages reach an internal temperature of 140 F (60 C), remove from the stock.
  12. 12
    Cool quickly.
  13. 13
    Dry wrap, and refrigerate for use.

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