Meats and Sausages
Italian Bratwurst
Fennel is the dominant spice in Italian Bratwurst. In Germany it is known as Italienische Bratwurst, in American supermarkets it is known as Italian Sausage.
| Meats | Metric | US |
|---|---|---|
| Lean pork | 700 g | 1.54 lb |
| Semi-fat pork or pork belly | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 20 g | 3 tsp |
| White pepper | 4 g | 2 tsp |
| Fennel | 6 g | 3 tsp |
Instructions
- Grind all meat through 3/8" (10 mm) plate.
- Grind again through 1/8" (3 mm) plate.
- Mix ground meat with all spices.
- Stuff into 28-32 mm hog casings. Make links about 8 inch (20 cm) long.
- Refrigerate and eat within two days. Fully cook before serving.
Notes
You can precook sausage in water at 176° F (80° C) for 20 minutes. This will slightly extend its shelf life.
