Hanz's Swiss-German Bratwurst Sausage
Yield
8 servingsPrep
1 hrsCook
35 minReady
2 hrsIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | pound |
pork shoulder
|
|
1 | pound |
veal
|
|
½ | cup |
red wine
|
* |
2 | teaspoons |
salt
|
|
1 | teaspoon |
white pepper
|
|
1 | teaspoon |
onion powder
|
|
¼ | teaspoon |
cardamom seeds
|
|
½ | teaspoon |
celery seeds
|
|
¼ | teaspoon |
mace
|
|
¼ | teaspoon |
ginger
|
|
½ | teaspoon |
nutmeg
|
|
1 | teaspoon |
marjoram
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
453.6 | g |
pork shoulder
|
|
453.6 | g |
veal
|
|
118 | ml |
red wine
|
* |
1E+1 | ml |
salt
|
|
5 | ml |
white pepper
|
|
5 | ml |
onion powder
|
|
1.3 | ml |
cardamom seeds
|
|
2.5 | ml |
celery seeds
|
|
1.3 | ml |
mace
|
|
1.3 | ml |
ginger
|
|
2.5 | ml |
nutmeg
|
|
5 | ml |
marjoram
|
* |
Directions
Cut the pork and veal into pieces to fit into your grinder. Thoroughly chill or partially freeze and grind using ¼ inch plate twice.
Using a pestal and mortar grind the spices.
Mix together the ground meats, wine and spices in a stand mixer on low setting for several minutes.
Stuff into hog casings, tie off in 5 inch links. Allow the casings to air dry before refrigerating.
Store in refrigerator for no more than 4 days or package and freeze.