Bratwurst - For 10 lbs.of meat
Fresh Sausage Recipe
7 lbs lean meat
1 1/2 lbs. lean pork butt
1 1/2 lbs. pork fat
Or 10 lbs. of Ground Pork Butt
4 tablespoons salt
1 1/4 teaspoon white pepper, ground
1 1/4 teaspoon black pepper, ground
1 teaspoon nutmeg
1 teaspoon ginger
1/2 cup cold water
1/4 cup flavor binder 86, or 1/2 cup non-fat-dry milk
prepared 33-36MM hog casings
If you decide to smoke this product add 2 teaspoons curing salt to the meat/seasoning mixture before stuffing into casings.
Grind meats and pork fat together through medium plate (3/16") one time or use 10 lbs. ground pork.
Combine ground meat with remaining ingredients; mix/knead well.
Taste test by frying a small quarter-size patty to see if you approve of the flavor and make changes if needed.
Carefully stuff the sausage mixture into the casing, filling the casing snugly but not so tight it will burst open during the linking process.
Form sausage links by pressing the filled casing gently with your forefinger and thumb and twist four or five times in one direction, repeat and twist in the opposite direction.
Another option is to shape sausage mixture into patties or use bulk style.
Cook, fry, bake or broil just as you would any fresh pork sausage.
True venison lovers can grind together 8 1/2 lbs. of trimmed venison and 1 1/2 lbs. of fresh pork fat for the above recipe.