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German Sausage - Bratwurst Bramberger

 
German Sausage - Bratwurst Bramberger
166

From Bramberg, a southern German style sausage.

Yield

16

servings

Prep

1

hrs

Cook

35

min

Ready

2

hrs

Trans-fat Free, Low Carb
 

Ingredients

3 pounds pork shoulder
1 ½ pounds bacon
¾ cup milk
2 large eggs
4 teaspoons salt
1 tablespoon white wine
2 teaspoons white pepper
1 teaspoon mace
1 teaspoon cardamom seeds
1 teaspoon marjoram
*

Directions

Cut the pork shoulder and bacon into pieces that will fit into your grinder. Freeze just until partially frozen. Grind through a large diameter grinding plate.

Grind all spices in a spice mill or use a pestle and mortar.

Sprinkle the spices over the ground meats and mix thoroughly

Add the milk and eggs to a small bowl and beat with a fork then add to the sausage meat and mix with a stand mixer for several minutes on low setting.

Stuff into hog casings and form into 6 inch links.

Store for up to 3 days in the refrigerator or vacuum pack and store in the freezer for up to 6 months.

 

* not incl. in nutrient facts

Reviews

over 5 years

Loved the cardamom, it thoroughly added a warmth and background flavor to the sausage. Use a Canadian maple smoked bacon and the maple syrupy-ness was noticeable. For my first attempt at German sausages from scratch we were very pleased with the results.

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Nutrition Facts

Serving Size 152g (5.4 oz)
Amount per Serving
Calories 44561% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 1650mg 69%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 77g
Vitamin A 1% Vitamin C 1%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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