Hanz's Swiss-German Bratwurst Sausage
An old traditional homemade Swiss-German sausage.
Yield
8 servingsPrep
1 hrsCook
35 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork shoulder
|
|
| 453.6 | g |
veal
|
|
| 118 | ml |
red wine
|
*
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
white pepper
|
|
| 5 | ml |
onion powder
|
|
| 1.3 | ml |
cardamom seeds
|
|
| 2.5 | ml |
celery seeds
|
|
| 1.3 | ml |
mace
|
|
| 1.3 | ml |
ginger
|
|
| 2.5 | ml |
nutmeg
|
|
| 5 | 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.
