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.

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