Münchener Rostbratwurst (Munich Grilled Bratwurst)

A small German bratwurst sausage.

Veal500 g1.10 lb
Pork shoulder or belly500 g1.10 lb
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
Pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Cardamom0.3 g1/8 tsp
Lemon zest, grated1 tsp1/2 lemon
Cold water60 ml2 oz fl
  1. Grind pork with 1/2 salt and spices through 1/4” (5 mm) plate.
  2. Grind veal through 3 mm (1/8") plate. Using food processor emulsify ground veal adding remaining salt and cold water.
  3. Mix meats and spices together.
  4. Stuff into 26 mm hog casings linking each 15 cm (6") in one continuous string.
  5. Scald in hot water at 80° C (176° F) for 20 minutes.
  6. Refrigerate.
Serve by grilling.

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