Bratwurst with Egg and Milk

Bratwurst with Egg and Milk
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
  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.

*Pork butt may be used, but include fat.


Fried Bratwurst with roll and mustard

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