Bratwurst is a German sausage which is usually 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.
|pork||700 g||1.54 lbs.|
|veal||300 g||0.66 lbs.|
Ingredients per 1000g (1 kg) of meat
|salt||18 g||1 Tbs.|
|white pepper||3.0 g||1½ tsp.|
|marjoram, dry||1.0 g||1 tsp.|
|caraway||1.0 g||½ tsp.|
|nutmeg||1.0 g||½ tsp.|
|ginger, ground||0.5 g||⅓ tsp.|
|white of an egg||2||2|
|cold water||100 g (100 ml)||⅜ cup|
- Grind meat through 3/16” plate (3 mm).
- Whisk the eggs.
- Mix meats and all ingredients together.
- Stuff into 32-36 mm hog casings forming 4” (10 cm) links.
- Keep in a refrigerator or freeze for later use.
Cook before serving.
Adding white of an egg is optional. It is common in Germany to add eggs into fresh sausages to increase the binding of ingredients.