Bratwurst Fish Sausage

Bratwurst is a German sausage which is usually fried or grilled. It can be made from pork and beef, although most quality bratwursts are made from pork and veal. This is a fish bratwurst sausage.
White-fleshed fish600 g1.32 lb
Pork butt300 g0.66 lb
Beef100 g0.22 lb
Ingredients per 1000g (1 kg) of meat
Salt15 g2.5 tsp
Pepper3.0 g1.5 tsp
Marjoram, rubbed1.0 g1 tsp
Caraway seeds1.0 g1/2 tsp
Nutmeg1.0 g1/2 tsp
Ginger, ground0.5 g1/4 tsp
Potato starch15 g1/2 oz
Egg white22
  1. Grind pork, beef and fish through 1/8" (3 mm) plate.
  2. Beat the egg white.
  3. Mix ground meats with all ingredients together.
  4. Stuff into 32-36 mm hog casings linking at 4" (10 cm).
  5. Keep for 1-2 days in refrigerator or freeze.
  6. Cook fully before serving.
To make a ready-to-eat sausage, cook the stuffed sausage in water at 80° C (176° F) for 30 minutes.
Adding white of an egg is optional. It is common in Germany to add eggs into fresh sausages to increase the binding of ingredients.
Do not remove the fat from the pork butt.

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