Bratwurst - Homemade
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) ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1097
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).