Pfälzer Bratwurst (Pfalzer Bratwurst)

German bratwurst sausage from the Pfalz, a region in the south of the country Rhineland-Palatinate in southwest Germany.

Lean pork shoulder with little connective tissue300 g0.66 lb
Pork belly side500 g1.10 lb
Pork fat trimmings100 g0.22 lb
Water100 g3.33 oz fl
Ingredients per 1000g (1 kg) of materials
Salt18 g3 tsp
Pepper2.0 g1 tsp
Mace1.0 g1/2 tsp
Ginger0.5 g1/4 tsp
Coriander1.0 g1/2 tsp
Cardamom0.5 g1/4 tsp
Lemon zest, grated1.0 g1/2 tsp
  1. Grind lean pork through 5 mm (1/4") plate.
  2. Grind pork belly and fat trimmings through 5 mm (1/4") plate.
  3. Mix ground meat, fat and all ingredients.
  4. Stuff into 26 mm pork casings linking each 15 cm (6") in one continuous string.
  5. Consume within a day or two or scald in water at 80° C (176° F) for 20 minutes.
  6. Refrigerate.
Fry, bake or grill before serving.

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