Bratwurst Recipe #2 (All Pork)

By á-58

Bratwurst is one of America's most popular sausages, thanks to their introduction into baseball stadiums in the 1950's. A bratwurst is a sausage composed of pork, beef, or veal. The name is German, derived from Old High German brätwurst, from brät-, which is finely chopped meat and -wurst, which means sausage.

There are many recipes for various varieties of bratwurst. The type of bratwurst most commonly found in the United States are approximately 1 inch in diameter, reddish-brown in color, and made of some combination of beef and pork, and sometimes bratwurst is smoked.

Ingredients

• 8 1/2 lbs ground pork, fine grind
• 1/4 cup nonfat dry milk
• 1/4 cup salt
• 1 2/3 cup cold water
• 1 egg
• 2 teaspoons sugar
• 5 teaspoons onion powder
• 4 teaspoons ground white pepper
• 1 teaspoon ground mace
• 1 teaspoon ground ginger

Preparation

Step 1

Hand-trim fat from the outside of meat to your desired fat preference.

Grind the meat using a fine grinding plate.

After grinding, add the sausage seasonings to the meat and blend by hand or use a meat mixer. Be sure to mix thoroughly to ensure the ingredients are spread evenly throughout the meat.

Stuff by hand or by using a sausage stuffer or sausage stuffing attachment for an electric meat-grinder. (Note: do NOT use the blade in meat-grinder when stuffing and it is best to use a stuffing (bean) plate). If you wish, You can also form patties without casings.