Sausages recipes

Bratwurst, Len's Bamberger

Course : Sausages
Source: Len Poli
Serves: 5 pounds

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These are tsty grillers, typical of the bratwursts from Southern Germany. Some mettszers use both pork and veal; others just pork.

Ingredients:

3 pound Pork shoulder

1 1/2 pound Bacon

3/4 cup Milk, whole

2 large eggs, large

4 Teaspoons Salt

4 Teaspoons White wine, dry

1 3/4 Teaspoon Pepper, white

1 3/4 Teaspoon Mace

1 Teaspoon Cardamom

1 1/4 Teaspoon Marjoram

4 feet 32 mm hog casings

Preparation / Directions:

Chill meat and pork belly until partially frozen. Grind through large diameter plate. Finely grind the salt and other dry ingredient in a spice or coffee mill. Sprinkle the ground spices and wine over the coarsely ground meats and mix very well. Grind the above mixture through a fine grinder plate. Beat the egg(s) with the milk, add to the meat paste and mix well again. Stuff into casings and pinch off and twist into 6 inch (or 15 cm) links. Sausages are now ready to grill or store. They will last 3 days in the refrigerator; for longer storage, I suggest vacuum sealing and freezing up to 2 months. Serve with copious amounts of beer, brown mustard and sauerkraut.

Bratwurst, Len's Bamberger

Ingredients:

Preparation / Directions:

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