German
Bratwurst
Cold-bound pork and veal sausages seasoned with mace, marjoram, and nutmeg, poached gently before a crisp brown finish.
10 servings · 90 minutes prep · 18 minutes cook
Ingredients
Main
- 2 1/2 lb pork shoulder, diced and chilled
- 1 lb pork belly, diced and chilled
- 1/2 lb veal shoulder, diced and chilled
- 1/2 cup ice
- 1 1/4 oz kosher salt
- 2 tsp white pepper
- 1 1/2 tsp mace
- 1 tsp dried marjoram
- 1 tsp ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp caraway seeds
- 1/2 cup whole milk
- 10 ft hog casings, soaked and rinsed
- 1 tbsp avocado oil
Directions
Method
- Chill the grinder parts and a mixing bowl until very cold. Grind the pork shoulder, pork belly, and veal shoulder through a 1/4-inch plate.
- Mix the ground meat with the ice, salt, white pepper, mace, marjoram, ginger, nutmeg, caraway, and milk until sticky and bound, 3-4 minutes.
- Stuff the mixture into the soaked and rinsed hog casings, twist into 6-inch links, and prick any air pockets with a pin.
- Refrigerate the links uncovered for 12 hours to set the bind and dry the casing surfaces.
- Gently poach the sausages in 170F water until the centers reach 150F, 10-12 minutes. Do not boil.
- Brown the poached sausages in avocado oil over medium heat until crisp and 160F inside, 4-6 minutes.
