| Home |
|
|
Bratwurst is a German sausage which will be fried or grilled. It can be made from pork and beef, though most bratwursts are made from pork and veal. Depending on the region where the sausage was made and the combination of spices which were added, we may find bratwursts with many names, such as: Thuringer Bratwurst, Nurnberger Bratwurst, Rheinishe Bratwurst and many others. |
| Materials |
pork (butt), 70% veal, 30%
|
3.5 kg (7.7 lb) 1.5 kg (3.3 lb)
|
| Ingredients |
salt, 2.0% white pepper caraway, ground nutmeg, ginger, ground eggs, whole milk, (* see note below)
|
100 g (5-1/2 Tbsp) 15 g (2 Tbsp) 6.0 g (1 Tbsp) 6.0 g (1 Tbsp) 2.5 g (1 tsp) 3 2 cups |
| Instructions |
1. Grind meat through 3/16" plate (3 mm). 2. Beat eggs in a food processor. 3. Add to the processor ground meats, milk and all ingredients and emulsify. 4. Stuff into 32-36 mm hog casings forming 4" (10 cm) links. 5. Keep in a refrigerator (very perishable product) or freeze for later use. OR 6. Poach in water for 15 min at 85º C (185º F). Keep refrigerated or freeze for later use.
|
|
| Notes | * instead whole milk you
may use 200 g (7 oz) of non fat dry milk eggs are used to bind everything together non fat dry milk has good binding properties |
|
Page added on September 15, 2008.
Copyright © 2008 WedlinyDomowe.com All rights reserved