Mangu

bratwurst

Next Dish: Mas Huni

Bratwurst is a type of German sausage made from pork, beef, or veal. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage. Though it is typically fried or grilled, the preparation methods can vary regionally across Germany. In the United States, bratwurst is often associated with barbecues and baseball games.

pork fat

white wine vinegar

hog casings

pork shoulder

allspice

caraway

cardamom

coriander

crushed ice

ground mace

ground nutmeg

ground white pepper

Recipe

Ingredients:

  • 2 lbs pork shoulder

  • 1/2 lb pork fat

  • 1/2 cup crushed ice

  • 1/4 cup white wine vinegar

  • 1 tsp salt

  • 1 tsp ground white pepper

  • 1/2 tsp ground nutmeg

  • 1/2 tsp ground coriander

  • 1/2 tsp ground mace

  • 1/2 tsp ground caraway

  • 1/4 tsp ground allspice

  • 1/4 tsp ground cardamom

  • Hog casings


Instructions:

  1. Cut the pork shoulder and pork fat into small chunks that will fit into your meat grinder.

  2. Freeze the pork and fat until it is firm but not frozen solid.

  3. Grind the pork and fat through the fine disk of a meat grinder into a large bowl set in a larger bowl of ice.

  4. Add the crushed ice, vinegar, salt, white pepper, nutmeg, coriander, mace, caraway, allspice, and cardamom to the meat and mix with your hands until well blended.

  5. Rinse the hog casings well; keep in a bowl of warm water.

  6. Fit a sausage stuffer onto the meat grinder and stuff the meat into the casings, twisting the sausages into 4-inch links.

  7. Poach, grill or freeze the sausages as desired.