Nürnberg Bratwurst (#2401)

Serves
Ready
16
1.5
Hours
Prep
Cook
1
Hours
30
Minutes
Categories
German Pork Sausage
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Ingredients

  • 2 1/2 pounds Pork Shoulder
  • 1 1/2 pounds Veal
  • 1 pound Bacon
  • 4 tsp Salt
  • 2 tablespoons White Pepper
  • 2 tablespoons Caraway Seeds whole
  • 1 tsp Mace
  • 1/2 tsp Citric Acid or ascorbic acid (vit. c) optional

Directions

  1. Cut the pork shoulder, veal and bacon into pieces that will fit into your grinder; put them in the freezer and allow to partially freeze.
  2. Grind the meats through the small plate of your grinder, keep as cold as possible. Use a couple of ice cubes to help push all the meat through the grinder.
  3. Mix the salt, pepper, caraway seed, mace and citric acid (if using) together in a small bowl then sprinkle over the ground meats. Mix well for several minutes at low setting of a stand mixer.
  4. Stuff into hog casing and tie into 8 inch lengths.
  5. To cook bring a pot of water to a boil, then reduce heat to 170 degrees f. Add the sausages and cook for 15 minutes.
  6. Grill until browned and well marked over medium-high heat.
  7. Refrigerate a maximum of 4 days or better, vacuum pack and freeze for up to 6 months.
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