Nürnberg Bratwurst
Homemade small batch German sausage from Nürnberg.
Yield
16 servingsPrep
1 hrsCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
pork shoulder
|
|
| 1 ½ | pounds |
veal
|
|
| 1 | pound |
bacon
|
|
| 4 | teaspoons |
salt
|
|
| 2 | tablespoons |
white pepper
|
|
| 2 | tablespoons |
caraway seeds
whole |
|
| 1 | teaspoon |
mace
|
|
| ½ | teaspoon |
citric acid
or ascorbic acid (vit. c) optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
pork shoulder
|
|
| 680.4 | g |
veal
|
|
| 453.6 | g |
bacon
|
|
| 2E+1 | ml |
salt
|
|
| 3E+1 | ml |
white pepper
|
|
| 3E+1 | ml |
caraway seeds
whole |
|
| 5 | ml |
mace
|
|
| 2.5 | ml |
citric acid
or ascorbic acid (vit. c) optional |
* |
Directions
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.
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.
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.
Stuff into hog casing and tie into 8 inch lengths.
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.
Grill until browned and well marked over medium-high heat.
Refrigerate a maximum of 4 days or better, vacuum pack and freeze for up to 6 months.
