LOCATION: Recipes >> Preserving Meats >> Bratwurst 06
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Bratwurst 06
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Bratwurst
Yield: 10 pounds (4.5 kg)
3 lb / 1.35 kg trimmed veal
7 lb / 3.15 kg trimmed pork shoulder
1 pint / 475 ml cold milk
1 oz / 28 g fine salt
1/2 oz / 14 g ground white pepper
2 oz / 56 g mace-ginger-nutmeg (equal parts mixture)
1 lb / 450 g powdered soy protein concentrate
4 large whole eggs well-beaten
5 oz / 141 g fresh parsley, finely chopped
collagen or hog casings 32-35 mm
cold veal stock
Grind the veal and pork with a 3/8 in. (0.95 cm) plate. Place the
ground meat into a mixing tub and add all remaining ingredients.
Mix very thoroughly. Return to the cooler and chill at least 1
hour. Stuff the prepared casings.Tie into 4 in. (10 cm) links.
Poach the sausages in good veal stock for the best flavor. Cover
with the cold stock and heat gently. Maintain a temperature of no
more than 160 F (710C). When the sausages reach an internal
temperature of 140 F (60 C), remove from the stock. Cool quickly.
Dry wrap, and refrigerate for use.
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