Bratwurst, a German sausage was already known in 14th century. 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. The sausage is fried in fat or grilled before serving. 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.
|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 egg whites.
- 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.