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.
Lean pork700 g1.54 lb
Semi-fat pork or pork belly300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt20 g3 tsp
White pepper4 g2 tsp
Fennel6 g3 tsp
  1. Grind all meat through 3/8" (10 mm) plate.
  2. Grind again through 1/8" (3 mm) plate.
  3. Mix ground meat with all spices.
  4. Stuff into 28-32 mm hog casings. Make links about 8 inch (20 cm) long.
  5. Refrigerate and eat within two days. Fully cook before serving.

You can precook sausage in water at 176° F (80° C) for 20 minutes. This will slightly extend its shelf life.

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