Homemade German Bratwurst Recipe:
With the help of this homemade German bratwurst recipe, you may enjoy the delectable flavors of Germany. You can quickly grab and grill a bratwurst whenever the urge strikes if you prepare a double batch and freeze it.
I’m going to give you my recipe for homemade, genuine German bratwurst! When you take your first bite, you’ll immediately taste that distinct “German flavor” that you’ve come to associate with eating Bratwurst from German fast food outlets while traveling in that country. There is nothing quite like a genuine German bratwurst, whether it is eaten whole and served with mustard on a crusty bread or cut and served as currywurst.
- 2 1/2 pounds boneless pork shoulder
- 12 ounces pork back fat
- 2 cups crushed ice
- 1 1/2 tablespoons salt
- 1/4 cup dried milk powder
- 1 1/2 teaspoons white pepper
- 3/4 teaspoon black pepper
- 1 teaspoon ground mace
- 1 teaspoon ground ginger
- 1 teaspoon dried marjoram
- 3/4 teaspoon mustard powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground coriander
- 1/4 teaspoon crushed caraway seeds
- 32mm natural hog casing
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- In a bowl, combine the pork, fat, and ice cubes. Using a meat grinder, immediately pulse the mixture through a 1/4-inch (6mm) die. To keep the meat cool, it is best to crush the meat mixture into a dish that is placed on top of an ice bath. Repeat the grinding process with half of the mixture.
- It should be noted that the meat must always be kept cool to prevent the fat from becoming overly soft. You should be able to distinguish clearly between the lean meat and the fat flecks in the crushed mixture.While you put together the spice mixture, chill the beef in the refrigerator.
- Combine each spice in a small bowl.The ground meat should be taken out of the refrigerator and put on a stand mixer with a paddle attachment. Mix in the dry milk powder and spice mixture.If you take a clump of beef and tear it apart with your fingers, you will see little threads separating. Mix the meat mixture with the paddle for 3–4 minutes to make it thread-like.
- Stuff the meat mixture into the prepare hog casings, being careful to minimize air spaces and not over-stuffing the casings. Next, thread your sausage stuffer with the prepared hog casings.
- To form links, twist the sausages. To remove any air bubbles from the links, use a sausage pricker.
- Refrigerate the sausages for optimal results.
- Before frying or grilling the bratwursts, gently poach them in mildly salted water. Freez the Bratwursts either uncooked before poaching , or cook and then freez.
- Based on size and diameter, this produces around 10 bratwursts.