Bratwurst
Fresh Bratwurst
10 lbs.
1 to 2 cups cold whole milk
4 eggs
5 tbs. salt
1 tbs. mace
1 tbs. ground black pepper
2 tsp. ground nutmeg
1 tsp. ground ginger
6 lbs. trimmed pork butts and 4 lbs. trimmed beef chuck
or
6 lbs. trimmed pork butts, 2 lbs. trimmed beef chuck and 2 lbs. veal
Grind the meat through a 3/8" grinder plate into a large container for mixing. Mix the spices together and add to the meat with the milk and eggs. Mix the ingredients well taking care to keep the meat cold throughout the sausage making process. This is a fresh sausage, so add no curing salt.
Stuff sausage into any size hog casing and link about 6" long. Separate links with a sharp knife, place sausage in plastic food containers and refrigerate immediately.
Fresh sausage is very perishable and should be cooked within 24 hours or frozen. Fresh bratwurst has become one of the new grilling favorites throughout the U.S. It is a unique sausage and this is a time-tested recipe.
