Homemade Bratwurst German Pork Veal Sausages Recipes

Steps:

• Cut the pork shoulder and bacon into pieces that will fit into your grinder. Partially freeze and then grind the meat through the fine plate. Using a pestal and mortar (or spice grinder) grind the coriander and white peppercorns until powdered. In a stand mixer on low setting, mix together all ingredients for several minutes. Stuff into hog casings. Prepare according to your favorite recipe or heat for 15 minutes in nearly boiling water and grill.

Steps:

• Combine all ingredients; put through grinder 3 times.
• Mix with about 1/2 cup water; fill pork casings.
• BROILED BRATWURST: Cover bratwurst with hot water.
• Bring to a boil and remove from heat immediately.
• Let stand in the hot water a few minutes until firm.
• Drain; dip bratwurst in milk.
• Place in broiler and cook until golden brown under low to moderate heat.
• Serves 4.
• Luchow's German Cookbook.

Steps:

• You will need to have a meat grinder and butcher's twine to prepare this recipe.
• Make sure all visible fat and gristle has been trimmed from the meats.
• Cut meat into very small pieces, then place in a bowl with salt, nutmeg, and mace and mix to combine.
• Put the meat mixture through a very clean meat grinder three times.
• Mix the ground meat mixture with 1/2 cup water.
• Stuff casings, being careful not to tear, tying ends with butcher twine.
• The number and size of sausages you can make will depend on how small or large the casings you purchased are.
• To cook the bratwurst, set sausages into a pot and fill with enough cold water to cover.
• Bring to a boil, then immediately remove from the heat.
• Let stand 3-5 minutes, or until firm.
• Drain water.
• Pour some milk into a bowl and dip each bratwurst into the milk.
• Set dipped bratwurst onto a greased broiler pan and broil or grill until golden brown under low-medium (300-350°F if broiling) heat for about 15-20 minutes or until cooked through.
• Makes enough filling for 4-6 servings.
• They should be stuffed and cooked the same day.

Steps:

• Cut the pork butt, veal, and fat into 1 inch cubes. Spread on a plate, and place in the freezer for 10 minutes to make it easier to chop. Place food processor bowl and blade in the freezer as well for the same amount of time.
• Set up the food processor and add just enough meat to cover the blade. Pulse to form chunks about 3/8 inch in size. Repeat with remaining meat. Process the fat into smaller pieces, about 1/4 inch, and mix it with the meat.
• Put the chopped meat and fat into a large bowl. Season with salt and pepper, sugar, mustard and mustard seed, nutmeg, and sage. Pour in cold milk, and add grated potatoes if desired. Mix together with your hands.
• Make a small patty of the sausage mixture, and fry it in a small pan over medium heat. Taste, and adjust seasonings of the sausage mix if necessary. Cover bowl, and refrigerate for 8 hours to improve flavor before cooking as desired.