Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Semi-fat pork* | 920 g | 2.0 lb |
| Whole egg | 70 g | 1 egg |
| Milk | 10 ml | 1 Tbsp |
Ingredients per 1000g (1 kg) of meat
| Salt | 18 g | 3 tsp |
| White pepper | 2.0 g | 1 tsp |
| Mace | 0.5 g | 1/4 tsp |
| Ginger | 0.5 g | 1/4 tsp |
| Cardamom | 0.5 g | 1/4 tsp |
| Lemon zest | 1.0 g | 1/2 tsp |
Instructions
- Grind meat through 1/4" (6 mm) grinder plate.
- Mix with all spices.
- Whisk egg with milk together. Mix everything together.
- Stuff in 26-28 mm hog or sheep casings. Make links weighing about 100 g (3.5 oz).
- Refrigerate and eat within a day; cook fully before serving.
- 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
