Bratwurst

Ingredients for 1 servings:

• 380 g veal, visible fat content 5%
• 90 g pork shoulder, visible fat content 10%
• 200 g pork belly, fat
• 80 g pork rind (rind block*) or 8 g rind protein
• 250 g milk, ice-cold
• 20 g salt
• 2 g pepper
• 1 g mace or nutmeg
• ½ g coriander
• 0.2 g ginger
• 0.2 g cardamom
• 1 g lemon peel, powdered (baking lemon)
• 20 g onion(s), fresh
• 1 g Fondor
• 5 g cutter aid (according to instructions)
• 1 g glutamate, optional

Instructions

Working time approx. 15 hours; Total time approx. 15 hours

St.Gallen Art

Cut the ice-cold meat and the rind block into pieces suitable for a grinder, mix with all ingredients, and grind using the 3-inch grinder disc. Then, in a food processor, the sausage meat is processed into a fine sausage meat mixture, gradually adding ice-cold milk. The sausages are stuffed into 30/32-gauge pork casings. The sausages are scalded at 75°C for approximately 30 minutes and then cooled in cold water, submerged under water to prevent spotting. If you use 8g of rind protein instead of 80g of rind block per kg of mass, the pork content increases from 90g per kg of mass to 160g per kg. *Recipe in my profile