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Fresh German Bratwurst

 

25 pounds Pork Butt
12 ounces Ice or Ice Water
5 ounces Salt
2 ounces Brown Sugar
1 ounce White Pepper
1/4 ounce Ginger
1/4 ounce Mace
1/4 ounce Onion Powder
1/4 ounce Coriander
1/4 ounce Nutmeg

 

 

 

 

 

 

Bratwurst can be made either fresh or smoked and either course ground or emulsified. Because most small processors and home sausage makers do not have the capacity to emulsify the meat blocks we will deal with the course ground variety Traditionally Bratwurst is made with Pork and Veal. With the high cost of veal most bratwurst today is made from all pork or pork and beef.

I make this sausage using Pork Butts, or as some people call them Boston Butts. Pork Butts are usually 80%-85% lean. I recommend using pork butts for your sausage as it has a proper lean to fat ratio for high quality sausage. If you are want a beef sausage I recommend beef chuck as it has a good fat to lean ratio @ 80/20. A very good brat can be made using 3/4 of the meat block in butts and 1/4 of the meat block in beef or veal

Because this is a fresh sausage you will not be smoking it just refrigerate or freeze until you are ready to cook it. Make sure that your meat block is chilled to @ 2 degrees C and grind through your course plate once. Sprinkle your seasoning over the ground product and mix 2 minutes. If mixing by hand you may have to mix longer. Excessive mixing can cause the sausage to have a rubber texture so be careful not to over mix. After you have mixed the seasoning with the meat block run the mixture through your fine plate. Make sure that you keep the temperature as low as possible.

Remember that you can adjust the taste to suit your own personal preferences by increasing or decreasing the ingredients.

You can stuff into 32-35 mm hog casing or 35-mm collagen casing.

The British Barbecue Pit: www.britishbarbecue.co.uk