Feine Bratwurst (Fine Bratwurst)

A basic fine grind bratwurst sausage.

MeatsMetricUS
Beef or veal400 g0.88 lb
Pork belly600 g1.32 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper3.0 g1.5 tsp
Mace1.0 g1/2 tsp
Allspice0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Water50 ml1.66 oz fl
Instructions
  1. Grind pork belly through 3 mm (1/8") plate.
  2. Grind beef through 3 mm (1/8") plate, then emulsify with water in a food processor.
  3. Add ground belly, salt and spices and emulsify all together.
  4. Stuff into 26-28 mm pork casings forming 20 cm (8") links.
  5. Scald in hot water at 80° C (176° F) for 20 minutes.
  6. Refrigerate.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs