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Fine bratwurst

updated

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Ingredients for 1 servings:

  • 400 g pork shoulder
  • 200 g pork belly, without rind
  • 200 g bacon – cheeks
  • 200 g ice – snow
  • 18 g salt
  • 1 ½ g mace or nutmeg, ground
  • 1 g ginger powder
  • ½ g cardamom, ground
  • 1 g lemon peel (baking lemon), powdered
  • 3 g pepper, white, ground
  • 3 g cutter aid, according to instructions
  • Intestine (porcine), caliber 26/28 or 28/30

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

chopped

The entire material is minced with the 4.5 mm disk, adding all ingredients except the cutter and ice, and then finely chopped with ice and the cutter. The sausages are stuffed into 26/28 or 28/30 gauge pork casings. Fine bratwurst is cooked for 30 minutes at 70°C. Tip: Toss in milk before frying to enhance the color, and be sure to fry slowly, as they tend to burst.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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