Recipe from Bratwurst house in Scottsdale Arizona
Homemade Bratwurst
Adapted from Charcuterie
1350 grams (3 lbs.) boneless pork shoulder butt, cut into 2 inch pieces
450 grams (1 lb.) boneless veal shoulder, cut into 2 inch pieces (or substitute 1 lb. ground veal)
450 grams (1 lb.) pork belly, skinless, cut into 2 inch pieces
40 grams (1 1/2 oz.) kosher salt
6 grams (2 tsp) ground white pepper
5 grams (1 1/2 tsp) ground ginger
5 grams (1 1/2 tsp) grated nutmeg
2 eggs, lightly beaten, very cold
1 cup heavy cream, very cold
10 feet hog casings
1. Combine all ingredients except eggs, cream, and casings in a large bowl. Toss to distribute the seasonings evenly. Cover and refrigerate overnight.
2. Place the hog casings in a bowl of water and refrigerate overnight.
3. Several hours before grinding, place the food grinder, mixer bowl, paddle attachment, and any other attachments in the freezer.
4. Remove the meat mixture from the refrigerator and place in a bowl of ice and salt. Grind the mixture through the small die into the mixer bowl set in a bowl of ice and salt.
5. Beat the mixture with the paddle attachment on low speed for 1 minute. Add the eggs and cream and increase speed to medium. Mix until the mixture is uniform. Refrigerate the bowl until ready to stuff.
6. Sauté a small portion of the sausage in a small bit of oil and taste for seasoning.
7. Remove the hog casings from the refrigerator and rinse both the inside and outside of the casings in running water.
8. Setup the sausage stuffer using the largest stuffing attachment. Place meat in the sausage stuffer and turn on to low speed until the meat is just at the end of the attachment. Slide the opening in the casing onto the stuffer and then push the remaining casing onto the stuffer until there is about an inch hanging off. Tie off the end of the casings. Slowly push the meat mixture into the sausage stuffer while holding the casing and letting the meat fill it (this is a two person job). The speed is determined by the speed of the meat being putting into the stuffer not the speed of the mixer. When there is no more casing, tie it off and repeat this step with the remaining casing.
9. Twist the sausage into 6 inch long segments and cut with shears.
10. Cook the sausage to an internal temperature of 150ºF.
Makes 5 lbs. of sausage.
Source(s):
http://twoyolks.org/2007/11/06/homemade-…
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