Meats and Sausages
Feine Bratwurst (Fine Bratwurst)
A basic fine grind bratwurst sausage.
| Meats | Metric | US |
|---|---|---|
| Beef or veal | 400 g | 0.88 lb |
| Pork belly | 600 g | 1.32 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| Pepper | 3.0 g | 1.5 tsp |
| Mace | 1.0 g | 1/2 tsp |
| Allspice | 0.5 g | 1/4 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Water | 50 ml | 1.66 oz fl |
Instructions
- Grind pork belly through 3 mm (1/8") plate.
- Grind beef through 3 mm (1/8") plate, then emulsify with water in a food processor.
- Add ground belly, salt and spices and emulsify all together.
- Stuff into 26-28 mm pork casings forming 20 cm (8") links.
- Scald in hot water at 80° C (176° F) for 25 minutes.
- Refrigerate.
