Traditional German Bratwurst Recipe

Name: Traditional German Bratwurst Recipe
Ingredients: 15.5 kg pork; 27.9 g salt; 46.5 g white pepper; 15.5 g nutmeg; 7.75 g ginger; 11.625 g caraway seeds; 155 g binder; 1550 ml water

#pork#sausages#German cuisine#Duncan Henry#poached

Discover how to make authentic German bratwurst with this classic recipe. Using finely ground pork seasoned with a blend of spices and natural casings, these sausages are gently poached to perfection and can be enjoyed fresh, grilled, or pan-fried with onions and butter.

Ingredients extracted via AI

Ingredients

15.5 kg pork27.9 g salt46.5 g white pepper15.5 g nutmeg7.75 g ginger11.625 g caraway seeds155 g binder1550 ml water

Procedure generated via AI

Start with 15.5 kg of pork containing about 15-20% fat and grind it finely twice.
Prepare the seasoning mix: 1.8% salt (18 g per kg), 3 g white pepper per kg, 1 g nutmeg per kg, 0.5 g ginger per kg, and 0.75 g caraway seeds per kg. Add 1% binder (10 g per kg) or alternatively, 2 egg whites per kg of meat.
Combine the seasoning and binder into the ground pork. Gradually add water equal to 10% of the meat weight while mixing slowly until the mixture becomes sticky and well emulsified.
Soak natural pork casings (size 29-32 mm) at room temperature for about half an hour.
Fill the sausage mixture into a sausage stuffer fitted with the casing. Stuff evenly, ensuring no air bubbles form, and avoid over-tightening the sausages.
Link the sausages into 10-12 cm lengths by twisting each end three times towards each other to secure tight, well-formed links.
Prepare a large pot with about 10 liters of water, add approximately one cup of salt, and heat it to just below boiling—around 185-190 °F (85-88 °C). Maintain this poaching temperature without letting it boil.
Fully submerge the sausages in the water and poach gently for 20-30 minutes until the internal temperature reaches 160 °F (71 °C).
Immediately transfer the cooked sausages to an ice-cold water bath to stop the cooking process and preserve their juiciness.
Let the sausages cool in the refrigerator. They can be stored in airtight bags for up to 10 days or cooked further by grilling or pan-frying with onions and butter to taste.