Hanz's Swiss-German Bratwurst Sausage
818
An old traditional homemade Swiss-German sausage.
Ingredients
| 1 | pound |
pork shoulder
|
|
| 1 | pound |
veal
|
|
| ½ | cup |
red wine
|
* |
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
white pepper
|
|
| 1 | teaspoon |
onion powder
|
|
| ¼ | teaspoon |
cardamom seeds
|
* |
| ½ | teaspoon |
celery seeds
|
|
| ¼ | teaspoon |
mace
|
* |
| ¼ | teaspoon |
ginger
|
* |
| ½ | teaspoon |
nutmeg
|
|
| 1 | teaspoon |
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.
Nutrition Facts
Serving Size 116g (4.1 oz)Amount per Serving
Calories 22552% of calories 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?
