Throw it on Thursday - Homemade Bratwurst

Today I made a batch of homemade bratwurst. I made some with Natural Hog Casings and some with Collagen casings.

Following is the recipe I followed. If you’d like to see the original recipe, click on this link.  https://www.daringgourmet.com/homemad...


Homemade German Bratwurst

INGREDIENTS

6.5 lb Pork Butt cubed

3 cups Pork Stock

For the Spice Mixture:

3 tablespoons salt
3 teaspoons freshly ground white pepper
1.5 teaspoon freshly ground black pepper
2 teaspoon ground mace (can substitute nutmeg but strongly recommend mace for traditional German flavor)
2 teaspoon ground ginger
2 teaspoon dried marjoram
1.5 teaspoon mustard powder
0.5 teaspoon ground cardamom
0.5 teaspoon ground coriander
0.5 teaspoon crushed caraway seeds
32mm natural hog casing , about 4 feet

0.5 cup dried milk powder


INSTRUCTIONS

Grind the Pork through a 1/4 inch (6mm) die. Preferably grind the meat into a bowl set atop an ice bath to keep the meat cold. Grind half of the ground mixture a second time.
Note: It is imperative that the meat be at a constant cold temperature so that the fat doesn't get too soft. You should be able to see clear definition between the lean meat the specks of fat in the ground mixture.
Chill the meat in the refrigerator while you assemble the spice mixture.
In a small bowl combine all the spices.
Remove the ground meat from the fridge and mix in the spices, soup stock and milk powder.

Mix until the mixture is well combined and very sticky.

Stuff the sausage casings with the meat mixture.

Cook and enjoy.


The grinder I use: https://www.amazon.com/gp/product/B08...

The sausage stuffer I use: https://www.fleetfarm.com/detail/lem-...