Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Wild game meat (wild boar, venison) | 700 g | 1.54 lb |
| Pork belly, pork fat trimmings | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3.5 tsp |
| Pepper | 4.0 g | 2 tsp |
| Nutmeg | 2.0 g | 1 tsp |
| Coriander | 2.0 g | 1 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Juniper berries, ground | 0.5 g | 1/4 tsp |
| Bay leaf, ground | 0.5 g | 1/4 tsp |
| Egg white | 2 | 2 |
Instructions
- Grind meat and pork belly through 5 mm (1/4") plate.
- Whisk white of an egg.
- Mix ground meat, beaten whites and all ingredients.
- Stuff into 32 mm pork casings.
- Refrigerate and consume without a day or two. Cook before serving.
Notes
Fully cook by frying or grilling.
After stuffing the sausage can be cooked in water at 80º C (176º F) for 35 minutes becoming a cooked sausage.
After stuffing the sausage can be cooked in water at 80º C (176º F) for 35 minutes becoming a cooked sausage.
