Bratwurst By Hand

Bratwurst is a German sausage made from a mixture of finely ground pork and veal. Each region in Germany has its own version. Bratwurst is often sold by street vendors in Germany, Austria, and Switzerland, but this street food can also make a great lunch or dinner at home when you serve it with a side of crusty, rustic bread, Dijon mustard, and a salad.

When you make your own sausages you control what goes in them. This recipe calls for 100 percent grass-fed meat and sea salt, and no additives or preservatives.

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A wide selection of sausage stuffers and meat grinders is available online or in kitchen supply stores in every price range. If you own a stand mixer, you can get a food grinder attachment and a sausage stuffer kit. It’s an economical solution and doesn’t take much storage space. If you don’t have a sausage stuffer, shape the meat into patties and fry them in a pan.

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Bratwurst

Makes twelve 4-inch sausages

Ingredients

Hog casings, 32 mm to 35 mm (optional)
2 pounds grass-fed pork butt with fat (about 3/4 pound fat)
1 pound grass-fed veal shoulder
1 tablespoon sea salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground mace
1/2 teaspoon grated lemon zest
1/2 teaspoon ground marjoram
Ghee or butter, if frying sausage patties or links in a pan

Special Equipment

Meat grinder
Sausage stuffer

DIRECTIONS

To use the hog casings, soak them in a bowl filled with tepid water for 1 hour. Rinse well with cool water and place in a sieve to drain.

Cut the pork and veal into 1-inch pieces. Chill the meat and the grinder or blade in the freezer for 15 to 30 minutes. Using the finest grind on your machine, grind the meat mixture into a large bowl. Bratwurst is a very finely ground sausage, so send the meat through the grinder twice. (If you don’t have a meat grinder, have your butcher freshly grind the meat for you.)

Add the salt, pepper, mace, lemon zest, and marjoram. Mix by hand until the meat binds together and the mixture is very sticky.

You can test the flavor by frying a small patty in a sauté pan. Taste and adjust the seasoning if needed.

To form the sausage into links, thread a hog casing over the sausage stuffer. Tie a knot at the end of the casing. Hold the casing as you feed the meat through the stuffer. Pinch and twist the sausages into about 4-inch links in opposite directions. Once you have stuffed the casing with sausage, tie a knot at the other end. Repeat with the remaining filling and casings. If you are not using casings, form the meat mixture into patties as if making hamburgers. You can refrigerate the sausages for up to 3 days or freeze them for 1 month.

If cooking indoors, heat a skillet over medium-low heat. Coat the pan with grapeseed oil and fry the sausages until brown and cooked through, about 5 minutes on each side.

If cooking the bratwurst outdoors, build a fire. You can cook the sausages on a stick or in a pan, placing the pan directly on the hot coals or on a rack set over the flames.

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Category: Breakfast, Entrées
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