Rheinische Bratwurst

German bratwurst sausage originally from Rheine, the town in the district of Steinfurt in Westphalia, Germany.

MeatsMetricUS
Pork (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Cardamom0.30 g1/8 tsp
Mace1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Lemon zest0.5 g1/2 tsp
Whole egg11
Instructions
  1. Grind pork through 5 mm (1/4") plate.
  2. Mix pork with salt and spices.
  3. Fill loosely into 28 mm pork casings. Refrigerate.
  4. Consume within a day or scald in hot water at 80° C (176° F) for 20 minutes. Refrigerate.
Notes
Fry or grill before serving.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages