German Sausage - Bratwurst Bramberger
From Bramberg, a southern German style sausage.
Yield
16 servingsPrep
1 hrsCook
35 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
|
|
| 1 ½ | pounds |
bacon
|
|
| ¾ | cup |
milk
|
|
| 2 | large |
eggs
|
|
| 4 | teaspoons |
salt
|
|
| 1 | tablespoon |
white wine
|
|
| 2 | teaspoons |
white pepper
|
|
| 1 | teaspoon |
mace
|
|
| 1 | teaspoon |
cardamom seeds
|
|
| 1 | teaspoon |
marjoram
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
|
|
| 680.4 | g |
bacon
|
|
| 177 | ml |
milk
|
|
| 2 | large |
eggs
|
|
| 2E+1 | ml |
salt
|
|
| 15 | ml |
white wine
|
|
| 1E+1 | ml |
white pepper
|
|
| 5 | ml |
mace
|
|
| 5 | ml |
cardamom seeds
|
|
| 5 | ml |
marjoram
|
*
|
Directions
Cut the pork shoulder and bacon into pieces that will fit into your grinder. Freeze just until partially frozen. Grind through a large diameter grinding plate.
Grind all spices in a spice mill or use a pestle and mortar.
Sprinkle the spices over the ground meats and mix thoroughly
Add the milk and eggs to a small bowl and beat with a fork then add to the sausage meat and mix with a stand mixer for several minutes on low setting.
Stuff into hog casings and form into 6 inch links.
Store for up to 3 days in the refrigerator or vacuum pack and store in the freezer for up to 6 months.
