Bratwurst - European Recipe

Bratwurst

🌍 European, Thuringia and Franconia, Germany Difficulty: ●●●○○

Nuremberg bratwurst guild regulations dating from 1462 stipulated exact weights and ingredients — among the earliest food quality standards in Europe.

Ingredients

• 700 g pork shoulder, minced or diced
• 300 g pork fat (back fat)
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp marjoram (Thuringian style) or caraway
• ½ tsp nutmeg
• ½ tsp mace
• 2 cloves garlic, minced (Franconian style, optional)
• 2 tbsp ice water
• Natural hog casings, soaked

Method

1. Chilling — Chill all equipment and meat thoroughly before beginning.
2. Mincing — Mince pork shoulder and fat through medium die.
3. Mixing — Mix minced meat with all seasonings and ice water until sticky and well-combined.
4. Frying — Fry a small amount; taste and adjust seasoning.
5. Stuffing — Stuff mixture into soaked casings using sausage stuffer; twist into 15 cm links.
6. Refrigerating — Refrigerate for 1 hour before cooking.
7. Grilling — Grill over charcoal or pan-fry over medium heat, turning frequently, until golden brown throughout, about 15–18 minutes.
8. Serving — Serve with mustard, sauerkraut, and crusty roll.

Tags: pork shoulder, pork fat, white pepper, marjoram or caraway, nutmeg · Source: Observatory Recipe Research Kitchen