Meats and Sausages
German bratwurst sausage originally from Rheine, the town in the district of Steinfurt in Westphalia, Germany.
|Pork (shoulder)||1000 g||2.20 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||18 g||3 tsp|
|White pepper||2.0 g||1 tsp|
|Cardamom||0.30 g||1/8 tsp|
|Mace||1.0 g||1/2 tsp|
|Ginger||0.5 g||1/4 tsp|
|Lemon zest||0.5 g||1/2 tsp|
- Grind pork through 5 mm (1/4") plate.
- Mix pork with salt and spices.
- Fill loosely into 28 mm pork casings. Refrigerate.
- Consume within a day or scald in hot water at 80° C (176° F) for 20 minutes. Refrigerate.
Fry or grill before serving.