Rheinische Bratwurst

A German pork sausage.

Pork (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Cardamom0.25 g1/8 tsp
Mace0.5 g1/4 tsp
  1. Grind pork through 3/8” (10 mm) plate.
  2. Mix pork with salt and spices.
  3. Fill loosely into hog casings. Refrigerate.
  4. Fry or grill before serving.

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