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Hanz's Swiss-German Bratwurst Sausage

Hanz's Swiss-German Bratwurst Sausage

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Submitted by Nelly

An old traditional homemade Swiss-German sausage.

YIELD

8 servings

PREP

1 hrs

COOK

35 min

READY

2 hrs

Ingredients

1 453.6
POUND G PORK SHOULDER
1 453.6
POUND G VEAL
½ 118
CUP ML RED WINE *
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML WHITE PEPPER
1 5
TEASPOON ML ONION POWDER
¼ 1.3
TEASPOON ML CARDAMOM SEEDS
½ 2.5
TEASPOON ML CELERY SEEDS
¼ 1.3
TEASPOON ML MACE
¼ 1.3
TEASPOON ML GINGER
½ 2.5
TEASPOON ML NUTMEG
1 5
TEASPOON ML MARJORAM *

Directions

Cut the pork and veal into pieces to fit into your grinder. Thoroughly chill or partially freeze and grind using ¼ inch plate twice.

Using a pestal and mortar grind the spices.

Mix together the ground meats, wine and spices in a stand mixer on low setting for several minutes.

Stuff into hog casings, tie off in 5 inch links. Allow the casings to air dry before refrigerating.

Store in refrigerator for no more than 4 days or package and freeze.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 116g (4.1 oz)
Amount per Serving
Calories 225 52% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 681mg 28%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 50g
Vitamin A 0% Vitamin C 1%
Calcium 2% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 

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