Make traditional German bratwurst from scratch using fresh pork shoulder, natural casings, and authentic spices. These sausages are perfect grilled with crispy skins and served with classic toppings like German mustard and caramelized onions.
Ingredients extracted via AI
Ingredients
2268 g pork shoulder1.8 % saltsodium nitrite2 egg10% heavy creamnatural casing0.25 ČL baking sodaonionGerman mustardlard
Procedure generated via AI
Cut 5 pounds of pork shoulder into cubes sized for your meat grinder.
Weigh the salt and add 1.8% salt relative to the meat weight, along with sodium nitrite to preserve color and freshness.
Mix the salt and sodium nitrite thoroughly into the meat, ensuring all pieces are evenly coated.
Cover the bowl with plastic wrap and refrigerate for 48 hours to cure.
Transfer the meat to the freezer and chill until the temperature reaches between 32°F and 34°F (0°C to 1°C).
Grind the meat twice through a 1/4-inch plate using your meat grinder.
Place the ground meat in a smaller bowl and chill again in the freezer for 30 minutes.
Grind the meat once more through a 4.5 mm (around 3/16 inch) fine plate for a smoother texture.
Transfer the chilled meat to a mixer, add two eggs (roughly one per kilogram of meat), and add the seasoning blend according to the recipe.
Pour in 10% heavy cream as the liquid for binding and mix until the ingredients are well combined.