Munich Bratwurst

Ingredients for 4 servings:

• 430 g veal
• 380 g pork cheek(s)
• 190 g ice or ice-cold mineral water
• 20 g salt
• 20 g onion(s), fresh
• 3 g pepper
• 1 ½ g nutmeg
• ½ g coriander
• 0.2 g ginger
• 1 ½ g lemon peel flavoring
• 8 g rind protein or 80 g rind block
• 5 g cutter aid without reddening – according to instructions
• 1 g glutamate, optional
• n. B. Intestine (pig intestine cal. 26/28 or 28/30)

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

Kutterbratwurst similar to white sausages

Cut the ice-cold meat into small pieces, mix in the ingredients, and grind with the 3-inch grinder. Then, gradually add ice (or ice-cold mineral water) to make the minced meat into a fine sausage meat. Fill the sausages into 26/28 or 28/30 cal pork casings. The sausages are boiled at 75°C for about 30 minutes and then cooled in water, completely submerging them to retain their beautiful white color. Tip: Toss in milk before frying to enhance the color, and be sure to fry at minimal heat, as they tend to burst.