Homemade Bratwurst German Pork Veal Sausages Recipes

Steps:

• Cut the pork shoulder and bacon into pieces that will fit into your grinder. Partially freeze and then grind the meat through the fine plate. Using a pestal and mortar (or spice grinder) grind the coriander and white peppercorns until powdered. In a stand mixer on low setting, mix together all ingredients for several minutes. Stuff into hog casings. Prepare according to your favorite recipe or heat for 15 minutes in nearly boiling water and grill.

Steps:

• You will need to have a meat grinder and butcher's twine to prepare this recipe.
• Make sure all visible fat and gristle has been trimmed from the meats.
• Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
• Put the meat mixture through a very clean meat grinder three times.
• Mix the ground meat mixture with 1/2 cup water.
• Stuff casings, being careful not to tear, tying ends with butcher twine.
• The number and size of sausages you can make will depend on how small or large the casings you purchased are.
• To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
• Bring to a boil, then immediately remove from the heat.
• Let stand 3-5 minutes, or until firm.
• Drain water.
• Pour some milk into a bowl and dip each bratwurst into the milk.
• Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
• Makes enough filling for 4-6 servings.
• They should be stuffed and cooked the same day.

Steps:

• Grind veal and pork 3 times.
• Chop suet fine.
• Combine the meat with suet, cream, chives, onion, and seasonings.
• Mix smoothly.
• Stuff into sheep casings.
• Tie in 4 or 5-inch lengths.
• Cover with hot water.
• Bring to a boil, then lower and heat and simmer 15 minutes.
• Serves 10 or more.
• Luchow's German Cookbook.