Fränkische Bratwurst

A medium grind bratwurst from Frankfurt. Stuffed sausage must be refrigerated and fully cooked and consumed within days. It may also after stuffing be cooked in water and refrigerated. This will extend its shelf life by a few days.

MeatsMetricUS
Beef300 g0.66 lb
Pork shoulder300 g0.66 lb
Pork belly400 g0.88 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 all meat through 5 mm (1/4") plate.
  2. Mix ground meat, salt, all ingredients and water.
  3. Stuff into 26-28 mm pork casings linking each 15 cm (6") in one continuous string.
  4. Consume within 2-3 days or scald in water at 80° C (176° F) for 20 minutes.
  5. Refrigerate.
  6. Fry, bake or grill before serving.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages