Rheinische Bratwurst

German bratwurst sausage originally from Rheine, the town in the district of Steinfurt in Westphalia, Germany.

MeatsMetricUS
Pork (shoulder)1000 g2.20 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Cardamom0.30 g1/8 tsp
Mace1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Lemon zest0.5 g1/2 tsp
Whole egg11
Instructions
  1. Grind pork through 5 mm (1/4") plate.
  2. Mix pork with salt and spices.
  3. Fill loosely into 28 mm pork casings. Refrigerate.
  4. Consume within a day or scald in hot water at 80° C (176° F) for 20 minutes. Refrigerate.
Notes
Fry or grill before serving.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages