Bratwurst - Homemade

Name: Bratwurst - Homemade
Prep time: 4 h
Total time: 4 h
Yield: 4 1/2 lbs
Ingredients: 2 1/2 lbs pork (Boston cut or a cut with simular fat content); 1 1/2 lbs lean beef (93% lean or better yet, veal); 4 -5 teaspoons salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; 2 teaspoons white pepper; 2 teaspoons marjoram; 2 teaspoons parsley; 1 teaspoon nutmeg; 1 teaspoon celery seed; 1/2 teaspoon ground ginger; 1/2 teaspoon ground mace; 1/2 teaspoon cardamom; 4 ounces beer; 4 ounces water (may use 8 oz red wine instead of beer and water)

Submitted by Chipfo

"This is a recipe for homemade brats, it is very good and you can add your own touch, such as a teaspoon of red pepper flakes, finely diced jalapeno, a teaspoon of sage, etc. If you don't have a sausage stuffer you can form them into patties and fry or grill, they are still good. This does have a little beer in it but so far nobody can taste the beer. Red wine can be substituted for the beer and water. I use a Boston cut pork roast because of the fat content, if you use leaner pork you will want to add pork fat. Also, Veal is used traditionally in brats, but I sometimes sub a lean cut of beef, veal is better though."

Download

Ready In:: 4hrs
Ingredients:: 15
Yields:: 4 1/2 lbs

ingredients

2 ¹⁄₂ lbs pork (Boston cut or a cut with simular fat content)
1 ¹⁄₂ lbs lean beef (93% lean or better yet, veal)
4 -5 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons white pepper
2 teaspoons marjoram
2 teaspoons parsley
1 teaspoon nutmeg
1 teaspoon celery seed
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon ground mace
¹⁄₂ teaspoon cardamom
4 ounces beer
4 ounces water (may use 8 oz red wine instead of beer and water)

directions

First cube all the meat, toss tegether and grind meat through 3/16 inch plate.
Mix all the seasoning together, sifting the powders to make sure there are no clumps. Mix well.
Add the liquid to the dry season mix and use a wisk to mix well.
Add the liquid mixture to the ground meat and using your hands mix very thoroughly (you may want to use latex gloves, although I don't).
Chill in the freezer for about an hour, stirring loosely about every 20 minutes.
Mix again with hands and grind through a 1/4 inch plate.
At this point I like to make a small patty and pan fry it to taste for changes.
Stuff into casings.