in Germany

Farmer's Bratwurst

updated

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Ingredients for 1 servings:

  • 4 kg lean pork
  • 1 kg bacon from the neck
  • ½ kg veal sausage meat
  • 95 g salt
  • 5 g nutmeg
  • 5 g white pepper, ground
  • 3 g marjoram
  • 2 g clove powder
  • 2 onions, finely chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

homemade

Mince the meat and bacon through a meat grinder (4 mm disk). Stir in the sausage meat, seasonings, and finely chopped onion. Knead the mixture thoroughly until it thickens. Transfer to small pork casings (26/28 mm caliber) and either grill or let it simmer for about 20 minutes in 75-80°C water (or, for brewers, in brewer’s spent grains). Tip: Due to the fresh onions, this is not necessarily suitable for freezing.

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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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