Bratwurst - Hamburger

Bratwurst - Hamburge originates in the city of Hamburg. The sausage is made entirely from pork butt, fat included. 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.
MeatsMetricUS
Pork butt1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.5 g2 tsp
Mace0.5 g1/4 tsp
Water30 ml2 Tbsp
Instructions
  1. Grind pork through 1/8” (3 mm) plate.
  2. Mix with salt, spices and 30 ml of cold water until sticky.
  3. Stuff into 30-32 mm hog casings making short links holding about 100 g (3.5 oz) of meat.
  4. Refrigerate and eat within 2 days.
  5. Cook fully before serving.

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