Wild Bratwurst

German bratwurst made from wild game meat. Game meat is very lean so a fair amount of fat must be added. Pork fat is usually added. Juniper berries are commonly added to products made with game meat as their intense flavor offsets "gamey" flavor of game meat.

Wild game meat (wild boar, venison)700 g1.54 lb
Pork belly, pork fat trimmings300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3.5 tsp
Pepper4.0 g2 tsp
Nutmeg2.0 g1 tsp
Coriander2.0 g1 tsp
Cardamom0.5 g1/4 tsp
Juniper berries, ground0.5 g1/4 tsp
Bay leaf, ground0.5 g1/4 tsp
Egg white22
  1. Grind meat and pork belly through 5 mm (1/4") plate.
  2. Whisk white of an egg.
  3. Mix ground meat, beaten whites and all ingredients.
  4. Stuff into 32 mm pork casings.
  5. Refrigerate and consume without a day or two.
Fully cook by frying or grilling.
After stuffing the sausage can be cooked in water at 80º C (176º F) for 35 minutes what will extend its shelf life by few days.

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