Bratwurst
Bratwurst recipe
Yield
18 servingsPrep
20 minCook
30 minReady
50 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | feet |
sausage casing
|
* |
| 1 ½ | pounds |
pork shoulder
cubed |
|
| 1 | pound |
veal
cubed |
|
| ½ | pound |
pork fat
cubed |
|
| ¼ | teaspoon |
allspice
ground |
|
| ½ | teaspoon |
caraway seeds
|
|
| ½ | teaspoon |
marjoram
dried |
*
|
| 1 | teaspoon |
white pepper
freshly ground |
|
| 1 | teaspoon |
salt
or to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | feet |
sausage casing
|
* |
| 680.4 | g |
pork shoulder
cubed |
|
| 453.6 | g |
veal
cubed |
|
| 226.8 | g |
pork fat
cubed |
|
| 1.3 | ml |
allspice
ground |
|
| 2.5 | ml |
caraway seeds
|
|
| 2.5 | ml |
marjoram
dried |
*
|
| 5 | ml |
white pepper
freshly ground |
|
| 5 | ml |
salt
or to taste |
|
Directions
Prepare the casings.
Grind the pork, veal, and pork fat separately through the fine 3. Mix the ground meats and grind again.
Add the remaining ingredients to the meat mixture and mix 5. Stuff the mixture into the casings and twist off into four- or five-
Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal.
