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Bratwurst, Len's Bamberger |
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| Course : |
Sausages |
| From: |
HungryMonster.com |
| Serves: |
5 pounds |
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| These are tsty grillers, typical of the bratwursts from Southern Germany. Some mettszers use both pork and veal; others just pork. | | |
Ingredients:
| 3 |
pound |
Pork shoulder |
| 1 1/2 |
pound |
Bacon |
| 3/4 |
cup |
Milk, whole |
| 2 |
large |
eggs, large |
| 4 |
Teaspoons |
Salt |
| 4 |
Teaspoons |
White wine, dry |
| 1 3/4 |
Teaspoon |
Pepper, white |
| 1 3/4 |
Teaspoon |
Mace |
| 1 |
Teaspoon |
Cardamom |
| 1 1/4 |
Teaspoon |
Marjoram |
| 4 |
feet |
32 mm hog casings |
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Preparation:
Chill meat and pork belly until partially frozen. Grind through large diameter plate. Finely grind the salt and other dry ingredient in a spice or coffee mill. Sprinkle the ground spices and wine over the coarsely ground meats and mix very well. Grind the above mixture through a fine grinder plate. Beat the egg(s) with the milk, add to the meat paste and mix well again. Stuff into casings and pinch off and twist into 6 inch (or 15 cm) links. Sausages are now ready to grill or store. They will last 3 days in the refrigerator; for longer storage,
I suggest vacuum sealing and freezing up to 2 months.
Serve with copious amounts of beer, brown mustard and sauerkraut.
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