Bratwurst with Egg and Milk

Bratwurst with Egg and Milk
MeatsMetricUS
Semi-fat pork*920 g2.0 lb
Whole egg70 g1 egg
Milk10 ml1 Tbsp
Ingredients per 1000g (1 kg) of meat
Salt18 g3 tsp
White pepper2.0 g1 tsp
Mace0.5 g1/4 tsp
Ginger0.5 g1/4 tsp
Cardamom0.5 g1/4 tsp
Lemon zest1.0 g1/2 tsp
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.

Bratwurst

Fried Bratwurst with roll and mustard

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs