Bratwurst with Egg and Milk (Bratwurst mit Ei und Milch)

Adding milk and lemon zest creates a creamier and aromatic version of bratwurst. The name bratwurst comes from the old German word “brät” (describing the finely-ground filling), and the original spelling was indeed “Brätwurst”. Over the years, as the sausage became popular worldwide, the dots above the letter ‘a’ have disappeared.

Ingredients per 1000g (1 kg) of meat

Instructions

1. Grind meat through 1/4" (6 mm) grinder plate.
2. Mix with all spices.
3. Whisk egg with milk together. Mix everything together.
4. Stuff in 26-28 mm hog or sheep casings. Make links weighing about 100 g (3.5 oz).
5. Refrigerate and eat within a day; cook fully before serving.
6. To extend its shelf life the sausage may be cooked for 20 minutes at 176° F (80° C). Keep in refrigerator.

Notes

*Pork butt may be used, but include fat.

Fried Bratwurst with roll and mustard

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