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.

Calories: 230

Servings: 10

Prep time: 30 minutes

Cook time: 18 minutes

Nutritional information

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

Available from Amazon

The Practical Guide to Making Salami is a companion book to The Art of Making Fermented Sausages, published in 2008. Since then, more information has become available; safety standards have been updated and tightened, new cultures have appeared, and getting supplies and newer equipment online has become more accessible. The most relevant theory has been transferred from The Art of Making Fermented Sausages. Still, The Practical Guide to Making Salami includes plenty of new materials such as fermented spreadable sausages, acidified sausages, or combining acidulants with natural fermentation. The recipes section has been expanded and includes 264 selected recipes from different countries so the reader can immediately produce sausages.