Homemade Brats
Ingredients
- 1 1/2 lbs pork butt (cut into 1-inch chunks)
- 1 lb veal shoulder (cut into 1-inch chunks)
- 1/2 lb pork fat (cut into 1-inch chunks) ⓘ
- 1 tablespoon coarse salt ⓘ
- 1 teaspoon sugar ⓘ
- 1 teaspoon ground black pepper ⓘ
- 1 teaspoon ground mace ⓘ
- 1 teaspoon ground caraway ⓘ
- 1/2 teaspoon ground ginger ⓘ
- 1/2 cup milk ⓘ
- 1 medium hog casing ⓘ
Instructions
- Freeze pork, veal, and fat until slightly frozen -- about 1 hour.
- Grind meats using the 1/8" plate. Add seasonings and milk. Mix thoroughly by hand, kneading and squeezing mixture to distribute ingredients evenly, or use the paddle attachment on your stand mixer, pausing occasionally to clear paddle.
- Fry a small patty, taste, and adjust seasonings if needed. Cover bowl with plastic wrap and refrigerate for a couple of hours.
- Meanwhile, prepare 1+ meter of hog casings according to directions on the package. Tip: After thoroughly rinsing the inside of the casing with water, slip one end over the sausage stuffing horn and run a little bit of water into the casing through the horn, then you can easily slip the entire casing onto the horn.
Nutrition & Diet Analysis (per serving)
836
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).