Homemade German Bratwurst

Name: Homemade German Bratwurst
Total time: 1200 s
Yield: Many
Cuisine: American
Ingredients: 13 lbs pork butt; 1 lb lean ground beef; 2 eggs; 1 tbsp nutmeg; 1 tbsp crushed caraway seed; 1-1/2 tbsp white pepper; 1-1/2 tbsp mace; 1-1/2 tbsp marjarum; 3 tbsp dried mustard powder; 2 cups very cold whole milk; 4 oz pink salt

Lord Douchebag @Reit_Naturals

This is a classic German Bratwurst sausage. I compared recipes from numerous websites and developed this version. I sampled some by frying what was left in the grinder auger. I made a sausage sandwich with yellow mustard. The taste was superb!

Lord Douchebag @Reit_Naturals

Saved

Ingredients

20 minutes

Many

13 lbspork butt
1 lblean ground beef
2eggs
1 tbspnutmeg
1 tbspcrushed caraway seed
1-1/2 tbspwhite pepper
1-1/2 tbspmace
1-1/2 tbspmarjarum
3 tbspdried mustard powder
2 cupsvery cold whole milk
4 ozpink salt

Saved

Steps

20 minutes

1

Butcher the pork butt by removing the bone and cutting in to 2” pieces. Place pork butt and the ground beef in the freezer for one hour.
2

Grind the pork using a 10mm grinding plate. Take approximately one third of the pork and grind it a second time using a fine grinding plate. Place back in the freezer along with the coarsely ground pork and the lean ground beef.
3

While the meat is chillin in the freezer, use a mortar and pestle to smash the caraway. In a small bowl, mix all of the powdered spices and set aside.
4

Remove the meat from the freezer and thoroughly mix in the spice mixture. This may take a good ten minutes. Place the meat mixture in the refrigerator overnight.
5

Clean and sanitize the meat grinder, grinder auger, plunger, feed tray, and large tray. Place in the freezer while you prepare the hog casings.
6

Thoroughly rinse the hog casings inside and out by placing the end of the casing over the faucet and running cold water through them. Repeat step 6.
7

Now it’s time to stuff the sausage. Assemble your grinder with the chilled parts. Place a hog casing over the sausage tube by slightly wetting the tube and slipping the casing completely on the tube. Tie a knot in the casing. Slowly fill the sausage casing. This takes some time to get used to. Do not over-stuff the casing. Tie the remaining end and twist into links.