Name: Bratwurst
Prep time: 2 h
Total time: 2 h
Ingredients: 5 lb. pork shoulder; 1.5 lb. pork back fat; 2.25 oz. dried milk powder; 3 tbsp salt; 3 tsp white pepper; 2 tsp ground mace; 2 tsp ground ginger; 2 tsp dried marjoram; 1.5 tsp black pepper; 1.5 tsp mustard powder; 0.5 tsp ground cardamom; 0.25 tsp ground coriander; 0.25 tsp crushed caraway seeds; 4 cups crushed ice; 4 ft hog casing (1.25″ diameter)

Ingredients

Units Scale

5 lb. pork shoulder
1.5 lb. pork back fat
2.25 oz. dried milk powder
3 tbsp salt
3 tsp white pepper
2 tsp ground mace
2 tsp ground ginger
2 tsp dried marjoram
1.5 tsp black pepper
1.5 tsp mustard powder
0.5 tsp ground cardamom
0.25 tsp ground coriander
0.25 tsp crushed caraway seeds
4 cups crushed ice
4 ft hog casing (1.25″ diameter)

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Instructions

Place the sausage casing in a bowl of water.
Cut the pork and back fat into 1″ cubes, then combine them in a large bowl with the crushed ice.
Use a meat grinder to grind the mixture through a 1/4″ die. Grind half of it a second time. Keep the meat in the refrigerator.
Mix all the spices and dried milk powder together in a small bowl.
Combine the ground meat with the spice mixture and mix well. If using a stand mixer, use the paddle attachment. The mixture is ready if you tiny threads when pulling it apart.
Take a little bit of the mixture, fry it on a pan, and taste it. Adjust seasoning as needed.
Thread the casings onto the sausage stuffer, then fill the sausage stuffer with the meat mixture and fill the casings. Alternate the direction you twist the casing for each sausage link.
Hang the sausages overnight to allow them to dry, then refrigerate.

Notes

For best results, use a sausage stuffer with an air release valve.

Be careful not to overstuff the casing and avoid air gaps.

For a much simpler version, scale the recipe down, use pre-ground pork, and use lard instead of back fat to make bratwurst burger patties.

Prep Time: 2 hours