Bratwurst with Egg and Milk (Bratwurst mit Ei und Milch)

Adding milk and lemon zest creates a creamier and aromatic version of bratwurst. The name bratwurst comes from the old German word “brät” (describing the finely-ground filling), and the original spelling was indeed “Brätwurst”. Over the years, as the sausage became popular worldwide, the dots above the letter ‘a’ have disappeared.

Calories: 230

Servings: 10

Prep time: 30 minutes

Cook time: 18 minutes

Nutritional information

Meats	Metric	US
Semi-fat pork*	920 g	2.0 lb
Whole egg	70 g	1 egg
Milk	10 ml	1 Tbsp

Ingredients per 1000g (1 kg) of meat

Salt	18 g	3 tsp
White pepper	2.0 g	1 tsp
Mace	0.5 g	1/4 tsp
Ginger	0.5 g	1/4 tsp
Cardamom	0.5 g	1/4 tsp
Lemon zest	1.0 g	1/2 tsp

Instructions

Grind meat through 1/4" (6 mm) grinder plate.
Mix with all spices.
Whisk egg with milk together. Mix everything together.
Stuff in 26-28 mm hog or sheep casings. Make links weighing about 100 g (3.5 oz).
Refrigerate and eat within a day; cook fully before serving.
To extend its shelf life the sausage may be cooked for 20 minutes at 176° F (80° C). Keep in refrigerator.

Notes

*Pork butt may be used, but include fat.

Fried Bratwurst with roll and mustard

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